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: Metric Metric weight Metric volumes

How long does it take?

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

Nutritional information

How much will it cost?

• For 8 people : 13.27 €
• Per person : 1.66 €

Change currency:

Post your comment or question