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.
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.
Now comes the tricky bit - the rolling:
Start with the aid of knife blade or metal spatula
Continue with your fingers.
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.
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
Foot-note: Each guest should untie the string of his involtini, or you can do it with scissors before serving.