Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
368K 57 4.3
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Last modified on: February 21th 2011

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For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 36 min.1 hour 15 min.2 hours 51 min.
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Step by step recipe

Stage 1 - 5 min.
Involtinis : Photo of step #1
Chop 1 bunch parsley and 1 garlic clove (from which you have removed the shoot), and mix together.

Stage 2 - 10 min.
Involtinis : Photo of step #2
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.
Involtinis : Photo of step #3
Spread out a slice of ham in front of you.

Stage 4 - 1 min.
Involtinis : Photo of step #4
Put a piece of veal on top.

Stage 5 - 3 min.
Involtinis : Photo of step #5
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.
Involtinis : Photo of step #6
Prepare all the escalopes and ham like this.

Stage 7 - 3 min.
Involtinis : Photo of step #7
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
Involtinis : Photo of step #8
Now comes the tricky bit - the rolling:

Start with the aid of knife blade or metal spatula.

Stage 9
Involtinis : Photo of step #9
Continue with your fingers.

Stage 10
Involtinis : Photo of step #10

Stage 11
Involtinis : Photo of step #11
...quite tightly.

Stage 12 - 3 min.
Involtinis : Photo of step #12
Until you get a small roll.

Stage 13 - 5 min.
Involtinis : Photo of step #13
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.
Involtinis : Photo of step #14
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.
Involtinis : Photo of step #15
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
Involtinis : Photo of step #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
Involtinis : Photo of step #17
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.
Involtinis : Photo of step #18
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.
Involtinis : Photo of step #19
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.
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.
Several days in the fridge, in a closed jar.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,989 Kcal or 12,514 Kj156 gr22 gr253 gr
149 %60 %2 %38 %
Per 100 g
Energetic valueProteins CarbohydratesFats
283 Kcal or 1,185 Kj15 gr2 gr24 gr
14 %6 %<1 %4 %
Per person
Energetic valueProteins CarbohydratesFats
374 Kcal or 1,566 Kj19 gr3 gr32 gr
19 %7 %<1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 8 people : 13.27 €
  • Per person : 1.66 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Green beans "Napoléon", Hearty potato and ham gratin, Strawberry mousse with mascarpone, Shallot confit tart, Caramelized pear custard tart, ... All
Comté cheeseComté cheese: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Gratin of Jerusalem artichokes à la Comtoise, bread-crust quiche, Fried cheese toasties with avocado, Mini cheese and mustard toasts, ... All
HamHam: You can check-out other recipes which use it, like for example: Stuffed tomatoes and courgettes, Welsh (French Welsh Rarebit), Potted meat (rillettes), Mini Mont d'Or fondue with "spuds in blankets", Hearty potato and ham gratin, ... All
Escalope of vealEscalope of veal: You can check-out other recipes which use it, like for example: Escalopes in a sesame crust, Wiener Schnitzel, ... All
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