Involtini: The Art of Rolling Meat

Name: Involtini: Italian Rolled Meat With Herbs & Cheese
Prep time: 40 min
Cook time: 1 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb thinly sliced veal or beef top round; 6 slices prosciutto; ½ cup frozen spinach, thawed and drained; ½ cup bread crumbs; ¼ cup raisins (optional); ¼ cup pine nuts; ¼ cup pecorino Romano cheese, grated; ¼ cup Parmesan cheese, grated; ¼ cup parsley, chopped; 2 cup tomato sauce; 1 cup beef stock or water; 2 tbsp olive oil; 1 tbsp olive oil

Involtini are thin-sliced beef or veal pounded flat, filled with prosciutto, spinach, cheese, and herbs, then tightly rolled and braised in tomato sauce until the meat becomes tender and the flavors meld.

🌍Italian 🏷️Involtini 🏷️Braciole 🏷️Veal birds 🏷️Beef roll-ups 🏷️Beef

Total

2h

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb thinly sliced veal or beef top round
6 slices prosciutto
½ cup frozen spinach, thawed and drained
½ cup bread crumbs
¼ cup raisins (optional)optional
¼ cup pine nuts
¼ cup pecorino Romano cheese, grated
¼ cup Parmesan cheese, grated
¼ cup parsley, chopped
2 cup tomato sauce
1 cup beef stock or water
2 tbsp olive oil
1 tbsp olive oil

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Instructions

1
Mix the spinach, bread crumbs, raisins, pine nuts, pecorino, Parmesan, parsley, and 2 tbsp olive oil in a large bowl.
2
Cut the thinly sliced veal into rectangles roughly 2 x 4 inches in size.
3
Place a layer of prosciutto on the veal, then top with 1–2 tbsp of the filling. Leave a little room on either end.
4
Roll the veal up to seal in the filling. Use a toothpick as a safety pin to attach the end of the strip to the roll and seal the package. Set aside until all the veal is used and you're ready to sear.
5
Heat a Dutch oven or ceramic-coated brazier over medium-high heat. Add 1 tbsp olive oil and sear the involtini in batches of 4–5, turning after 2–3 minutes until all sides are browned.
6
After all of the involtini are seared, return them to the pot. Add the tomato sauce and beef stock and stir to combine.
7
Cover and braise on low heat for 1 hour until tender.
8
Serve with bread, pasta, or polenta.

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Tips & Notes

Pro tips

Pound meat evenly to ¼-inch thickness using a meat mallet; uneven thickness leads to dry spots and uneven cooking.
Wring out thawed spinach thoroughly to prevent excess moisture from making rolls soggy or watery sauce.
Pack filling tightly but don't overstuff; 2–3 tablespoons per roll is ideal. Loose rolls fall apart; overstuffed ones burst.
Sear rolls seam-side down first to seal; this prevents filling from leaking and develops color and flavor in the sauce.

Substitutions

Veal or beef top round → chicken breast cutlets (reduce braising time to 25–30 minutes)
Pecorino Romano → Asiago or Grana Padano (similar sharpness and texture)
Fresh spinach → kale or chard, blanched and squeezed dry (works well)
Pine nuts → walnuts or almonds, finely chopped (texture is slightly different but complements the filling)

Storage & make-ahead

Store cooled involtini in an airtight container in tomato sauce for up to 3 days. Reheat gently on the stovetop over low heat or in a 325°F oven for 15–20 minutes until warmed through.

Equipment

meat mallet · toothpicks or kitchen twine

Common Questions

Can I prepare involtini ahead of time?

Yes. Assemble the rolls, cover, and refrigerate up to 8 hours before braising. You can also braise them fully, cool, and reheat gently in the oven at 325°F for 15–20 minutes.

How do I keep the rolls from unraveling during cooking?

Secure each roll with 1–2 toothpicks inserted through the seam, or tie loosely with kitchen twine. Remove before serving.

What cut of meat works best for involtini?

Beef top round or veal cutlets are traditional. Choose a thin, tender cut that pounds out easily without tearing. Ask the butcher to slice it thin or pound it yourself.

Can I make this dairy-free or vegetarian?

For dairy-free, omit cheese or use a dairy-free alternative. For vegetarian, replace meat with thin-sliced eggplant or portobello mushrooms and adjust braising time to 20–25 minutes.