STEAK INVOLTINI
Provided by Giada De Laurentiis
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.
- For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.
- In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
- Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.
GRILLED CHICKEN INVOLTINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
- In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
- In a separate small bowl, mix together the salt, oregano and red pepper flakes.
- Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
- Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.
INVOLTINI
This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable's oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. Best of all, the eggplant can be grilled and the filling can be made in advance, and then assembled about half an hour to an hour before serving. Enjoy the rolling up: It's like basket-weaving, only more useful.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 62 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 20 grams, Sodium 1191 milligrams, Sugar 19 grams, TransFat 0 grams
VEAL INVOLTINI
Categories Cheese Backyard BBQ Parmesan Meat Veal Grill/Barbecue Gourmet
Yield Makes 10 main-course servings
Number Of Ingredients 10
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.
INVOLTINI DI CARNE ALLA SICILIANA
Provided by Emeril Lagasse
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cut each 1/4-inch thick slice of meat into portions about 2 to 2 1/2 by 4 to 5 inches. Transfer the slices to sheets of plastic wrap, cover with plastic wrap, and, using the smooth side of a meat mallet, pound the sliced top portions until slices are very thin - ideally about 1/8-inch thick, being careful not to tear the meat. You should have approximately 16 (3 by 6 to 7-inch) rectangular portions of meat.
- In a small skillet heat 2 tablespoons of the olive oil on a medium-high heat and saute the onion until tender and translucent. Transfer to a small mixing bowl and add the bread crumbs, cheese, raisins, pine nuts, parsley, and lemon zest. Season with salt and pepper, to taste. Set aside for filling.
- Preheat a grill, grill pan, or broiler to high heat.
- Lay the beef slices on a clean flat work surface and drizzle with 4 tablespoons of the remaining olive oil, turning to coat evenly. Season with salt and pepper. Divide the bread crumb mixture evenly among the beef slices, about 2 tablespoons each, placing the filling on 1of the short ends. Using your fingers, roll the slices lengthwise up and over the filling until the meat is completely rolled up. Using butcher's twine, tie both ends of each roll firmly to secure. Thread the meat rolls onto 2 skewers, 1 at either end of the roll, and thread bay leaves and onions onto each skewer, then top with a second beef roll and 2 more onions, until you have used all of the ingredients, like a kabob. Lightly brush each skewer with some of the remaining olive oil. You should have 8 double-skewered kabobs, each with 2 beef rolls, 4 onions, and 2 bay leaves.
- Grill the skewers, turning occasionally, until meat is charred on the outside but still medium-pink on the inside, about 4 to 5 minutes per side. Set skewers aside to rest for 5 to 10 minutes before serving.
INVOLTINI
Steps:
- Preheat a grill to high.
- Grill the eggplant slices until tender, about 3 to 4 minutes per side.
- Lay the slices of grilled eggplant on a cutting board. Place a basil leaf on top of the eggplant. On 1 end of the eggplant, put a teaspoon of cheese. Season the inside with salt and pepper. Roll the eggplant around the cheese and the basil leaf. Secure the roll with a toothpick.
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INVOLTINI (AUBERGINE, PARMA HAM & MOZZARELLA ROLLS)
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- Slice the aubergines lengthways into ½cm-thick pieces, trimming the skin from the outer pieces to give you flat finishes on both sides, then brush them with 2 tablespoons of olive oil.Heat a griddle pan over a high heat and, once hot, griddle the aubergine slices for 3 minutes on each side, until char-marked and tender.
- Set aside.Toast the pine nuts in a dry frying pan, then transfer to a food processor with the sundried tomatoes, anchovies and 1½ tablespoons of extra virgin olive oil.
- Pick in most of the basil leaves.Blitz until you have a spreadable paste, then season with black pepper and pulse again to combine.Lay a slice of Parma ham on top of each aubergine strip, tearing off the excess to use again, and spread on a little sundried tomato paste.
- Tear the mozzarella into bite-sized pieces, then place a piece at one end of the strip along with a basil leaf.
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- On a clean chopping board place 1 slice of beef or veal, on top place a slice of prosciutto and top with 1/2 – 1 tablespoon of aurgula, roll up meat and secure with a toothpick. Continue until all the meat is rolled.
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