Veal 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

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.

SICILIAN INVOLTINI WITH HAM AND CHEESE



Sicilian Involtini With Ham and Cheese image

In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven. Fillings vary, but this one with prosciutto cotto and cheese is a favorite. The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.

Provided by David Tanis

Categories     dinner, for two, meat, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

8 veal scallops (about 3 ounces each), sliced or pounded to 1/8-inch thickness
Salt and pepper
Extra-virgin olive oil
1/2 cup finely diced red onion, plus 1 small onion, cut into rough 1-inch squares
6 slices day-old peasant bread, roughly chopped in 1/4-inch pieces (about 2 cups)
4 ounces prosciutto cotto (cooked ham), cut into 1/4-inch cubes (about 3/4 cup)
2 eggs, beaten
4 ounces caciocavallo or Provolone cheese, diced small (about 3/4 cup)
2 tablespoons chopped fresh marjoram
1/4 cup chopped parsley
Bay leaves, fresh or dried
10 slices bread, cut into 2-by-3-inch rectangles
1 cup dry homemade bread crumbs
Pinch of dried oregano

Steps:

  • Season veal scallops on both sides with salt and pepper, and set aside. Heat oven to 400 degrees.
  • In a skillet set over medium heat, heat 2 tablespoons olive oil. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes.
  • Add bread cubes and ham, and toss well to coat. Cook for 1 minute more, then transfer mixture to a bowl and let cool to room temperature. Season with salt and pepper. Stir in eggs, cheese, marjoram and parsley.
  • Place 2 to 3 tablespoons of filling on each veal slice, depending on size. Fold sides over the filling and roll each piece into a little parcel. Set aside, seam-side-down.
  • Thread the parcels onto skewers: Start with a rectangle of bread, a bay leaf and a strip of red onion. Next, place a meat parcel. Continue in this fashion until skewer is full - you'll get 3 or 4 parcels per skewer. Secure by threading another skewer parallel to the first one. Place completed skewers on a baking sheet or in a dish.
  • Dip a brush in olive oil and generously daub the involtini all over. Sprinkle generously with bread crumbs. Add a small sprinkle of oregano. Bake for 20 to 30 minutes, until meat is cooked through and crumbs are golden. To serve, transfer the meat rolls to a platter.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 14 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1572 milligrams, Sugar 6 grams, TransFat 0 grams

INVOLTINI OF BEEF



Involtini of Beef image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons unsalted butter
1 1/2 cups finely chopped peeled carrots (about 3)
1 cup finely chopped onion
2 cloves garlic, minced
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
All-purpose flour, for dredging
1/2 cup dry white wine
1 bay leaf
1 (14 1/2-ounce) can diced tomatoes
1/4 cup frozen peas
1-ounce thinly sliced prosciutto, coarsely chopped

Steps:

  • Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
  • Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.

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