Involtinis

Step by step recipe

Stage 1 - 5 min.

Chop 1 bunch parsley and 1 garlic clove (from which you have removed the shoot), and mix together.

Stage 2 - 10 min.

Prepare 4 escalopes of veal by removing all skin and nerves if any.

You should aim to get, as far as possible, rectangles of about 10 by 5 cm.

It's not vital for the rectangles to be exact, as they'll be rolled and tied up eventually.

Stage 3 - 1 min.

Spread out a slice of ham in front of you.

Stage 4 - 1 min.

Put a piece of veal on top.

Stage 5 - 3 min.

Trim the ham around the veal, then turn the lot over.

You will then have the veal with ham on top.

Stage 6 - 30 min.

Prepare all the escalopes and ham like this.

Stage 7 - 3 min.

Take a veal/ham rectangle, salt and pepper its surface, place a tablespoon of parsley/garlic mixture along one edge, then cover with grated cheese.

Stage 8

Now comes the tricky bit - the rolling:

Start with the aid of knife blade or metal spatula.

Stage 9

Continue with your fingers.

Stage 10

Rolling...

Stage 11

...quite tightly.

Stage 12 - 3 min.

Until you get a small roll.

Stage 13 - 5 min.

Tie up roll to prevent it from opening during cooking.

You can use cocktail sticks (toothpicks) but it's less effective than string.

Stage 14 - 30 min.

Conitnue like this with all the veal/ham rectangles.

If you are not planning to use them the same day, freeze the involtinis raw.

Stage 15 - 5 min.

For cooking, take large pan and add 3 tablespoons olive oil over a high heat. When oil is hot, add involtinis and fry until golden brown on each side. Please note that this first operation is not really to cook them: it's just to give them a good colour.

Stage 16

This is messy because the hot oil spits a lot, so you can put an aluminum foil lid over 2/3 of pan to contain this. But you should not completely cover the pan at this stage, otherwise the steam generated will stop involtinis browning.

Stage 17 - 1 hour

When involtinis are fully browned, put a lid ont the pan and simmer over a low heat for one hour or more.

Stage 18 - 5 min.

After this time remove lid and add 300 ml liquid cream. Scrape bottom of pan well with a spatula after adding cream, to collect delicious cooking juices and incorporate them.

Stage 19 - 10 min.

Allow to cook for 10 more minutes, until cream thickens.

You can serve with rice for example.

Foot-note: Each guest should untie the string of his involtini, or you can do it with scissors before serving.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	160 RDI=60 %	20 RDI=2 %	250 RDI=40 %	2,990 RDI=150 %	12,510 RDI: 150 %
Per 100 g	10 RDI=6 %	2 RDI=0 %	20 RDI=4 %	280 RDI=10 %	1,190 RDI: 10 %
Per person	20 RDI=7 %	2 RDI=0 %	30 RDI=5 %	370 RDI=20 %	1,560 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

Other recipes you may also like

Pear sorbet

For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
February 21^th 2011337 K4 55 min.

Chicken breasts with tarragon

Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
February 21^th 2011317 K 15 1 hour 40 min.

Bechamel sauce

Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13^th 2024437 K4.3 20 min.

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
January 19^th 2011457 K 63.3 2 hours 45 min.

Chocolate cream with a crunch, irish coffee mousse

This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
March 11^th 2011263 K 15 60 min.

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.