Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
393 K 4.2/5 (61 reviews)
2 hours 55 min.
Easy
8 people
10 IngredientsLast 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
Change measures:
Times for this recipe
Preparation: 1 hour 40 min.
Cooking: 1 hour 15 min.
All in all: 2 hours 55 min.
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.
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.
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 % |
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)
Liquid cream
Like these other recipes: Cockles and cabbage with smoky cream sauce, Little vanilla, clementine and chestnut verrines, Chicken Brussels pie, Chocolate mousse with hazelnuts, Creamy risotto with vegetables , ... See them all 167
Comté cheese
Like these other recipes: Gratin of Jerusalem artichokes à la Comtoise, Brioche tart with Comté cheese, Polenta à la Comtoise, Mozzarella pasta bake, Eggs Florentine, ... See them all 40
Escalope of veal
Like these other recipes: Escalopes in a sesame crust, Wiener Schnitzel, ... See them all 2
Ham
Like these other recipes: Paté en croute (terrine in a pie crust), Croque-monsieur potatoes, Breton galettes (pancakes), Ham "friand" pie, Croque-monsieur complet, ... See them all 30
Other recipes you may also like
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.20 M 23.8 6 hours 30 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025525 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021439 K4.6 5 hours 30 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.October 13th 2010387 K4 6 hours 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024508 K4.6 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.