Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
328,9334.4/5 for 52 ratings
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Last modified on: February 21th 2011

For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people

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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.

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).

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Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid 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 cheeseComté 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
HamHam: 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 vealEscalope of veal: You can check-out other recipes which use it, like for example: Wiener Schnitzel, ... All

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