Italian Involtini Recipe

Involtini

Yields: 8, one for each person.

What you will need:

·      4 hard boiled eggs, each one cut in half

·      8 slices of Mortadella or  Prosciutto

·      ½ to 1 cup of Fresh Parsley, finely chopped

·      ½ cup of Pecorino or Parmesan Cheese

·      ½ to 1 cup of garlic, finely chopped

·      8 large but thin beef steaks (You can also use veal meat for this, as well.  Some supermarkets slice meat and label it Braciole.)  If you only find a cut that is too thick to pack with ingredients and roll, use a meat mallet to pound them thin.

·      4 tbs of olive oil

·      Salt and Pepper

·      Tomato sauce already cooking slowly on the stovetop

*How to prepare them:

1.     Place a slice of mortadella or prosciutto on each meat steak.

2.     On top of each slice place a silver dollar size of fresh parsley, a quarter size of garlic, one tablespoon of cheese and a half of the hard boiled eggs.

3.     Wrap each filled meat slice tightly.  Use long toothpicks to seal it.  Make sure to place the picks through the middle and sides to ensure the filling remains inside during cooking.

4.     In a large skillet, heat up the olive oil.  Once hot, place the Involtini inside.  Brown well on all sides, approximately 8-10 minutes.

5.     Immediately after place the eight Involtini in the tomato sauce.  Allow them to cook  slowly together with the sauce for at least 45 minutes.

Enjoy!

*IMPORTANT NOTES:  Make sure to track how many tooth picks you’ve placed in each Involtini, as to avoid anyone taking a sharp bite out of them!

This recipe is so versatile that you can experiment with your own fillings.  Try cherry tomatoes, slices of fresh mozzarella cheese, crumpled goat cheese, and much more.

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