Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
254,7594.5/5
Last modified on: February 21th 2011
For 8 people, you will need:
- 1
4 escalopes of veal - 2
4 slices ham - 3
1 bunch parsley - 4
1 garlic clove - 5
100 g Comté cheese - 6
300 ml liquid cream - 7
3 tablespoons olive oil - 8
fine (or table) salt - 9
pepper - 10
a little sage (optional) - Total weight: 1,055 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 36 min. | 1 hour 15 min. | 2 hours 51 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Chop 1 bunch 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: 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.
Remarks
Ask your butcher for escalopes as thin as he can make.
For a more Italian taste, you can add some fresh sage with the parsley, and if possible use smoked ham.
For a more Italian taste, you can add some fresh sage with the parsley, and if possible use smoked ham.
Nutritional information
How much will it cost?
For 8 people : 13.27 €
Per person : 1.66 €
Source: Home made
More recipes?
This recipe use (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Ramekins of duchess potatoes, Icelandic-style fish and vegetable pie, Apple Batter Puddings, Rustic chicken and mushroom pie, ... All |
| Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Cubed salad, Jura bread, Potato gratin, Triple-Cheese Pumpkin Gratin, Salmon and spinach quiche, ... All |
| Ham: You can check-out other recipes which use it, like for example: Mozzarella pasta bake, Ham pasta bake, Croque-monsieur, Stuffed tomatoes and courgettes, Ham "friand" pie, ... All |
| Escalope of veal: You can check-out other recipes which use it, like for example: Wiener Schnitzel, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.