Rolls
Involtini
Beef or veal rolls with ham, pancetta and sage, browned and blended with white wine.
The rolls are a main course Simple to prepare and full-flavored meat, suitable for lunch or dinner when you want to bring individual portions to the table, already stuffed and easy to serve. The meat, thin and wrapped around cooked ham, pancetta and sage, acquires a soft consistency in the centre and a well-browned surface thanks to the browning in skilletThe white wine lightens the base and adds an aromatic note, while the cooking fat helps form a tasty sauce. tomato paste It's optional and transforms the stock into a thicker sauce, which should be reduced until thickened. This recipe is considered a traditional Italian preparation.
Instructions
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8 steps · natural Italian voice
Beat and season the meat
Gently pound the beef or veal slices to make them thin and uniform. Season them on both sides with salt and pepper, without overdoing it because the ham and pancetta They will contribute to the final flavor. Arrange the slices on a clean surface, ready to be stuffed and rolled.
Stuff the slices
Place a slice of cheese on each slice cooked ham, a slice of pancetta and two sage leaves. Spread the filling without overlapping it too much, leaving a small margin at the edges: this will help the filling stay inside more easily when rolling.
Roll up and secure
Roll each slice starting from the shortest edge and tighten just enough to form a compact roll. Secure each roll with one or more toothpicks so it will hold its shape while browning. Make sure the roll is secure and the filling doesn't leak out.
Heat the seasoning
Heat in one skillet capacious spoon of lard or half a glass of olive oil. Keep the heat moderate and wait until the sauce is hot but not smoking: it will be ready when it can coat the bottom of the pan. skillet and the rolls will start to sizzle on contact.
Brown the rolls
Place the rolls in the skillet hot and brown them over low heat, turning them gently often. Continue until the surface is nicely browned and evenly browned; the browning should create a distinct golden color without burning the sage or drying out the meat excessively.
Deglaze with wine
Pour the white wine over the well-browned rolls and let it evaporate over medium heatWait until the alcoholic smell fades and the liquid at the bottom reduces, forming a fragrant base. During this stage, continue turning the rolls to distribute the seasoning.
Complete cooking
Cook the rolls in the same way skillet, keeping the flame low and turning them when necessary. Season with salt to taste Only at the end, after checking the seasoning of the sauce. Serve when the meat is well cooked and the sauce appears reduced and thick.
Prepare the tomato variant
For the variant, dilute the tablespoon of tomato paste in water and add it in skillet After browning and simmering, continue cooking. over low heat until the sauce has thickened and coated the rolls with a creamy but not watery consistency.
Chef's Tips
Brown the rolls over low heat and turn them often: the meat will brown evenly without drying out before browning.
Ingredients
- Ingredients for 4 people
- 8 slices of beef (or veal) 8 slices of cooked ham
- 8 slices of pancetta 16 sage leaves
- (1 tbsp) 1 tablespoon Of lard (or ½ glass of olive oil) 1 glass of white wine
- (1 tbsp) 1 tablespoon Of tomato paste (optional)
- salt and pepper
Can't find it in the US?
- cooked hamMost US supermarkets
Plain deli ham, unsmoked and unglazed
Avoid honey-glazed or smoked ham.
- pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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