Involtini Recipes

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SICILIAN VEAL INVOLTINI



Sicilian Veal Involtini image

Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!

Provided by Nadia Fazio

Categories     Appetizer     Main Course

Time 55m

Number Of Ingredients 9

550 grams veal cutlets (8 cutlets (or scaloppine))
1½ cup bread crumbs (unseasoned)
5 tbsps. Parmigiano cheese (grated (or Pecorino Romano))
¼ cup fresh parsley (chopped)
1 clove garlic (finely minced)
¼ tsp salt
black pepper (to taste)
1/2 cup olive oil (plus extra for brushing and drizzling on the involtini)
100 grams caciocavallo cheese (cut into cubes or sticks)

Steps:

  • Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 47 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving

INVOLTINI DI MANZO



Involtini di manzo image

Provided by Kate McCullough

Categories     Mains     Jamie Magazine     Beef     Dinner Party     Italian

Time 1h55m

Yield 4

Number Of Ingredients 12

8 x 70 g pieces of thinly sliced topside of beef
50 g pine nuts
4 cloves of garlic
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
a few sprigs of fresh parsley
70 g fresh breadcrumbs
4 tablespoons raisins
olive oil
3 shallots
100 ml white wine
1 x 400 g tin of chopped tomatoes

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.

Nutrition Facts : Calories 503 calories, Fat 32.2 g fat, SaturatedFat 8.2 g saturated fat, Protein 30.5 g protein, Carbohydrate 17.5 g carbohydrate, Sugar 4.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre

INVOLTINI



Involtini image

Provided by Food Network

Categories     appetizer

Time 18m

Yield 10 pieces

Number Of Ingredients 3

1 eggplant, sliced into 10 (1/4-inch) thick slices
10 large basil leaves
1 pound burrata mozzarella

Steps:

  • Preheat a grill to high.
  • Grill the eggplant slices until tender, about 3 to 4 minutes per side.
  • Lay the slices of grilled eggplant on a cutting board. Place a basil leaf on top of the eggplant. On 1 end of the eggplant, put a teaspoon of cheese. Season the inside with salt and pepper. Roll the eggplant around the cheese and the basil leaf. Secure the roll with a toothpick.

INVOLTINI



Involtini image

This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable's oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. Best of all, the eggplant can be grilled and the filling can be made in advance, and then assembled about half an hour to an hour before serving. Enjoy the rolling up: It's like basket-weaving, only more useful.

Provided by Nigella Lawson

Categories     dinner, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
3/4 cup olive oil, or as needed
8 ounces feta cheese, crumbled
1/2 cup pine nuts
1/3 cup raisins, soaked in hot water for 10 minutes until plump, then drained
1/4 cup extra virgin olive oil, more for drizzling
2 tablespoons bread crumbs
1 garlic clove, peeled and minced
Finely grated zest of 1 lemon
1 1/2 teaspoons dried mint
2 tablespoons chopped Italian parsley leaves
1 large egg, beaten
Salt and freshly ground black pepper
2 1/2 cups drained canned crushed tomatoes
1 large ball fresh mozzarella in 1/4-inch slices

Steps:

  • Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
  • In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
  • Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
  • Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
  • Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 62 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 20 grams, Sodium 1191 milligrams, Sugar 19 grams, TransFat 0 grams

INVOLTINI DI MANZO



Involtini Di Manzo image

Another great find from Giada De Laurentiis. Juicy and scrumptious. Rouladen Italian style. There is really no need to serve potatoes or other starch with this. I just served an appetizer of mozzarella, tomato and basil to start with. Truly heavenly.

Provided by Berliner Goere

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons unsalted butter
2 cups finely chopped peeled carrots
1 cup finely chopped onion
2 garlic cloves, minced
1/2 cup grated parmesan cheese
salt & freshly ground black pepper, to taste
8 beef scallopini (Milanese cut, long and very thin)
all-purpose flour, for dredging
1/2 cup dry white wine
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes in tomato puree
1/2 cup frozen peas
2 ounces thinly sliced prosciutto, coarsely chopped

Steps:

  • Sauté carrots, onion and garlic in 1 tbsp oil and 1 tbsp butter until carrots are tender. Season with salt and pepper and remove from heat. Let cool slightly, then stir in parmesan.
  • Season beef with salt and pepper. Place 2 tbsp of carrot mix in the middle of the wider end of each beef slice. Roll up slices starting at the wide end and tucking in the sides to enclose filling. Secure end with poultry laces or toothpicks.
  • Heat the remaining oil and butter over medium-high heat. Lightly dredge the beef rolls in flour. Add to pan and brown on all sides. Add the wine and scrape up the browned bits on the bottom. Carefully stir in the tomatoes and add the bay leaf. Cover and simmer until beef is cooked through about 5 to 10 minutes. Transfer the beef rolls to a plate and let rest.
  • Stir the peas and prosciutto into the sauce in the pan and simmer until the peas are heated through and sauce has slightly reduced. Season to taste.
  • Remove picks from beef rolls and drizzle the sauce over the rolls.

Nutrition Facts : Calories 336.9, Fat 23.4, SaturatedFat 7.8, Cholesterol 26.3, Sodium 388.9, Carbohydrate 21.1, Fiber 4.8, Sugar 5.6, Protein 8.5

VEAL INVOLTINI



Veal Involtini image

Categories     Cheese     Backyard BBQ     Parmesan     Meat     Veal     Grill/Barbecue     Gourmet

Yield Makes 10 main-course servings

Number Of Ingredients 10

4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
2 lb veal cutlets (no more than 1/4 inch thick)
1/2 cup chopped fresh flat-leaf parsley
5 garlic cloves, minced
4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4 cups)
1 1/4 cups olive oil
1 teaspoon black pepper
1 large white onion, cut into 8 wedges and layers separated
Special Equipment
7 (10- to 12-inch) metal skewers

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.
  • Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.
  • Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.
  • Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.
  • Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.
  • Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
  • Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.
  • Remove veal and onion from skewers and serve immediately.

EGGPLANT INVOLTINI WITH FRESH TOMATO SAUCE



Eggplant Involtini with Fresh Tomato Sauce image

Grilling eggplant is a lighter alternative to frying, and when you pile up cooked slices as they come off the fire, they continue to soften from the steam. Afterwards, the tender slices are stuffed and rolled with a mixture of three different cheeses, currants, pine nuts, and breadcrumbs, and baked in a fresh tomato sauce. The result is a vegetarian one-pan dinner and a culinary melting pot, reflecting influences from numerous invasions of Sicily over the centuries.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h40m

Number Of Ingredients 20

2 large eggplants (about 2 pounds total)
Kosher salt and freshly ground pepper
1/4 cup dried currants
Boiling water, for soaking
6 ounces fresh mozzarella
1/2 cup full-fat ricotta
2 ounces feta, crumbled
1/4 cup pine nuts, toasted and roughly chopped
Pinch of ground cinnamon
1 tablespoon fresh oregano or marjoram, finely chopped
1/2 cup packed fresh parsley leaves, finely chopped
1/2 cup fresh breadcrumbs
1 large egg, whisked
1/4 cup extra-virgin olive oil, plus more for drizzling
Vegetable oil, for brushing
Fresh basil leaves and crusty bread, for serving (optional)
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 pounds tomatoes, coarsely chopped
Kosher salt (we use Diamond Crystal) and freshly ground pepper

Steps:

  • Fresh Tomato Sauce: Heat oil in a medium straight-sided skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally and breaking up tomato pieces with a wooden spoon, until tomatoes are soft, about 10 minutes. Remove from heat; let stand 10 minutes. Pass through the medium disk of a food mill. Sauce can be allowed to cool completely, then refrigerated in an airtight container up to 5 days. (Makes about 2 1/2 cups.)
  • Involtini: Trim and cut eggplants length-wise into 1/4-to-1/2-inch-thick slices. Place on a rimmed baking sheet fitted with a wire rack; season both sides with salt. Let stand 30 minutes.
  • Meanwhile, preheat oven to 375°F. Place currants in a small heatproof bowl and cover with boiling water. Let stand 10 minutes, then drain. Finely chop half of mozzarella and place in a bowl with currants, ricotta, feta, pine nuts, cinnamon, oregano, parsley, breadcrumbs, and egg. Season with salt and pepper; stir to combine.
  • Heat a grill or grill pan to medium-high. Pat eggplant slices dry with paper towels and brush both sides of each evenly with olive oil. Brush grates with vegetable oil and grill eggplant slices, turning occasionally, until charred in places and tender, about 3 minutes a side.
  • Transfer to a plate, piling slices on top of one another so that they continue to steam and soften. Let cool 15 minutes. Place 1 to 2 tablespoons filling at one short end of an eggplant slice. Roll up tightly to secure in a cigar shape. Repeat with remaining filling and eggplant slices.
  • Spread tomato sauce evenly in the bottom of a 9-by-12-inch gratin dish or 9-inch square baking dish. Arrange eggplant rolls snugly in an even layer, seam-sides down. Thinly slice remaining mozzarella and arrange over top.
  • Drizzle with olive oil and sprinkle with pepper. Bake until cheese has melted and eggplant is bubbly, about 30 minutes. Let cool slightly, then garnish with basil and serve with bread.

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From dobbernationloves.com


SIMPLE ROASTED EGGPLANT INVOLTINI | ALEXANDRA'S KITCHEN
2016-08-16 Arrange on sheetpan. Pour about 3 tablespoons of oil into a small dish for convenience. Brush each eggplant slice with olive oil. Season with salt and pepper. Roast for 10 minutes. Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden.
From alexandracooks.com


THE BEST EASY EGGPLANT INVOLTINI - THE ENDLESS MEAL®
2017-02-10 2 round eggplants, olive oil, a generous pinch of sea salt. While the eggplants are roasting, prepare the rest of the meal. Heat the olive oil in a medium-sized pot over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add all the other tomato sauce ingredients and bring the pot to a boil.
From theendlessmeal.com


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