Involtini Di Carne Ripieni Recipes

INVOLTINI DI CARNE RIPIENI

Steps:

• Stendete come prima cosa le fettine sul piano di lavoro e disponeteci sopra una fetta di mortadella, delle scaglie di parmigiano e una fetta di pomodoro lavato e asciugato.
• Arrotolate la fettina componendo l'involtino e bloccate il tutto con degli stuzzicadenti. Passate l'involtino nella farina e metteteli in padella con un filo d'olio e cipolla.
• Fateli rosolare per due minuti per lato circa, sfumate poi con del vino bianco e lasciate e evaporare. Continuate ora la cottura con coperchio sopra, aggiustando sale e pepe e, se necessario, aggiungendo dell'acqua (o del brodo) fino a terminare la cottura.
• Spadellate gli involtini sul piatto cospargendoli con la salsa che si è formata in padella. Come contorno potete accostare degli spinaci., della rucola, insalata o verdure bollite.

INVOLTINI DI MANZO

Steps:

• Preheat the oven to 160ºC/gas 2½.
• Lay the beef between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until really thin.
• Lightly toast the pine nuts in a dry frying pan. Peel and finely chop the garlic, then pick and finely chop the herb leaves.
• Combine the pine nuts, breadcrumbs, three-quarters of the chopped garlic, raisins, herbs, a pinch of sea salt and black pepper and a lug of oil.
• Divide between the beef, spooning into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
• Heat a heavy-based ovenproof pan (just big enough to fit all of the rolls snugly) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides.
• Peel and finely slice the shallots, then add to the pan with the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
• Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes, and season.
• Bring the sauce to the boil, then transfer the pan to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve with a green salad.

INVOLTINI DI VITELLO CON PROSCIUTTO E FORMAGGIO | RICETTA ALLA MILANESE

Steps:

• Stendere le fettine e renderle più sottili battendole con il batticarne
• Togliere il grasso alle fette di prosciutto crudo, triturarlo e metterlo in una terrina
• Mescolarci insieme fegatini, prezzemolo, formaggio, pan grattato, una punta di cucchiaio di noce moscata, sale e pepe quanto basta.
• Rompere le uova e unire alla terrina solo i tuorli.
• Amalgamare bene gli ingredienti.
• Adagiare un po' di ripieno su ognuna delle fettine.
• Arrotolare gli involtini e infilzarne tre in stecchi grossi di legno, inserendo tra un involtino e l'altro pezzetti di prosciutto e una foglia di salvia.
• In una padella larga, in cui possono stare i 4 stecchi con i 12 involtini, scaldare il burro e far colorire la carne a fiamma viva. Aggiungere una presa di sale.
• Man mano che prendono colore bagnarli con una cucchiaiata di brodo.
• Abbassare la fiamma e finire di cuocere a recipiente coperto.

INVOLTINI DI CARNE ALLA SICILIANA

Steps:

• Cut each 1/4-inch thick slice of meat into portions about 2 to 2 1/2 by 4 to 5 inches. Transfer the slices to sheets of plastic wrap, cover with plastic wrap, and, using the smooth side of a meat mallet, pound the sliced top portions until slices are very thin - ideally about 1/8-inch thick, being careful not to tear the meat. You should have approximately 16 (3 by 6 to 7-inch) rectangular portions of meat.
• In a small skillet heat 2 tablespoons of the olive oil on a medium-high heat and saute the onion until tender and translucent. Transfer to a small mixing bowl and add the bread crumbs, cheese, raisins, pine nuts, parsley, and lemon zest. Season with salt and pepper, to taste. Set aside for filling.
• Preheat a grill, grill pan, or broiler to high heat.
• Lay the beef slices on a clean flat work surface and drizzle with 4 tablespoons of the remaining olive oil, turning to coat evenly. Season with salt and pepper. Divide the bread crumb mixture evenly among the beef slices, about 2 tablespoons each, placing the filling on 1of the short ends. Using your fingers, roll the slices lengthwise up and over the filling until the meat is completely rolled up. Using butcher's twine, tie both ends of each roll firmly to secure. Thread the meat rolls onto 2 skewers, 1 at either end of the roll, and thread bay leaves and onions onto each skewer, then top with a second beef roll and 2 more onions, until you have used all of the ingredients, like a kabob. Lightly brush each skewer with some of the remaining olive oil. You should have 8 double-skewered kabobs, each with 2 beef rolls, 4 onions, and 2 bay leaves.
• Grill the skewers, turning occasionally, until meat is charred on the outside but still medium-pink on the inside, about 4 to 5 minutes per side. Set skewers aside to rest for 5 to 10 minutes before serving.