Pork Involtino Recipes

INVOLTINI

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.

INVOLTINI DI VITELLO

Steps:

• Put half the oil in a large skillet or casserole, preferably nonstick, over medium-high heat. A minute later, add the onion and cook, stirring occasionally, until it wilts, about 5 minutes. Add the bread crumbs, garlic, mushrooms, and salt and pepper and cook, stirring occasionally, until the mushrooms have given up their liquid and become soft, 10 to 15 minutes. Turn off the heat and stir in the pine nuts, marjoram, parsley, and Parmesan. Cool slightly.
• Put a portion of the filling into the center of each of the pieces of veal and roll up; seal with a toothpick and season the outside of the rolls with some salt and pepper. Put the remaining oil in the skillet and add 2 tablespoons of the butter. Turn the heat to medium-high. Brown the veal rolls quickly, just a couple of minutes per side (it may be easier to do this in batches), adjusting the heat so the meat browns without burning.
• With all the veal in the pan, add the wine and/or stock and let it bubble away for a moment. Turn the heat to low, then cover the pan and adjust the heat so the mixture simmers gently. Cook until the veal is tender, about 20 minutes.
• Transfer the veal to a warm platter; if the pan juices are thin, raise the heat to high and reduce, stirring, until less than 1/2 cup of liquid remains. Taste and adjust the seasoning, then stir in the remaining butter. Pour this over the veal rolls, garnish with parsley, and serve.