1,468 easy and fully explained recipes, with +66K photos and 78 videos

Involtinis

Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.

388 K 4.2/5 (61 reviews)

2 hours 55 min. difficulté

Easy

13.30 €

8 people

10 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (390×) I made it (321×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 40 min.

Cooking: 1 hour 15 min.

All in all: 2 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

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

How much will it cost?

For 8 people : 13.30 €
Per person : 1.70 €

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)

Other recipes you may also like

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19^th 2021629 K 34.5 15 min.

Salmon and leek fondue tart

This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
March 6^th 202047 K 50 min.

Mont d'or in brioche

For this delicious winter Comtoise recipe, we enclose a layer of grilled onions, diced Morteau sausage, sautéed potatoes and a Mont d'or in a brioche pastry. The whole thing, rather like a large pie, is baked in the oven, before being slit open to enjoy the melted Mont d'or that has deliciously...
February 18^th 202412 K 3 hours 40 min.

Welsh (French Welsh Rarebit)

This is a French version (as served in brasseries in northern France) of the traditional Welsh rarebit. It contains boiled ham as well as the usual toasted bread and Cheddar cheese melted in beer.
February 2^nd 201496 K4.2 35 min.

Broccoli savoury custard

This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
October 18^th 201590 K4 45 min.

News list of cooking-ez.com

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