Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
328,9334.4/5 for 52 ratings
Grade this recipe: Last modified on: February 21th 2011
For 8 people, you will need:
- 0
4 escalopes of veal - 1
4 slices ham - 2
1 bunch parsley - 3
1 garlic clove - 4
100 g Comté cheese - 5
300 ml liquid cream - 6
3 tablespoons olive oil - 7
fine (or table) salt - 8
pepper - 9
a little sage (optional) - Total weight: 1,055 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
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.
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.
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
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.
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.
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.
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.
Keeping:
Several days in the fridge, in a closed jar.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,989 Kcal or 12,514 Kj | 156 gr | 22 gr | 253 gr |
| 149 % | 60 % | 2 % | 38 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 283 Kcal or 1,185 Kj | 15 gr | 2 gr | 24 gr |
| 14 % | 6 % | <1 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 374 Kcal or 1,566 Kj | 19 gr | 3 gr | 32 gr |
| 19 % | 7 % | <1 % | 5 % |
How much will it cost?
- For 8 people : 13.27 €
- Per person : 1.66 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh spinach with cream, Lemon creams, Two-cheese vegetable gratin, Tatin apples with mascarpone cream, Pasta with mustard-cream sauce, ... All |
| Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Fougasse with bacon and Comté, Cubed salad, Potato gratin, Two-cheese vegetable gratin, ... All |
| Ham: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Potted meat (rillettes), Welsh (French Welsh Rarebit), Ham à la Russe, Croque-monsieur complet, ... All |
| Escalope of veal: You can check-out other recipes which use it, like for example: Wiener Schnitzel, ... All |
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