involtini

Per la ricetta degli involtini di pollo marinati allo yogurt e limone, pulite la carota e il gambo di sedano e tagliateli a listerelle sottili.Incidete la polpa delle sovracosce lungo l’osso prima da un lato, poi dall’altro, liberate l’osso dalla carne, raschiandolo via via con la punta di un coltello; eliminatelo.Aprite a libro la polpa, adagiatevi sopra qualche listerella di carota e di sedano, conditela con un pizzico di sale e di pepe e arrotolatela per creare degli involtini: chiudeteli con lo spago da cucina.Raccogliete in una ciotolina il succo e la scorza grattugiata del limone, metà vasetto di yogurt, 2 cucchiai di olio, un pizzico di pepe e qualche rondella del gambo di cipollotto tagliata molto finemente; mescolatevi gli involtini di pollo e lasciateli marinare, fuori del frigo, per circa 1 ora.Affettate in modo grossolano il bulbo del cipollotto, distribuitelo sul piatto grigliante del microonde e adagiatevi sopra gli involtini con la loro marinata. Salate tutto e cuocete con la funzione combinata forno più microonde a 180°C e 350 W per 30-35 minuti.Preparate un trito di maggiorana, prezzemolo e menta e mescolatelo con lo yogurt greco rimasto. Tagliate a metà i pomodorini e le olive e conditeli con un filo di olio. Sfornate gli involtini di pollo e serviteli con le olive e i pomodorini, lo yogurt alle erbe e altra scorza di limone a piacere, grattugiata o a listerelle.

Involtini di pollo marinati allo yogurt e limone

pz sovracosce di pollo

170 g un vasetto di yogurt greco

pz pomodorini gialli e arancioni

pz olive verdi

pz carota

pz gambo di sedano

pz cipollotto con il gambo

mezzo limone

menta

prezzemolo

maggiorana

olio extravergine di oliva

sale

pepe

Per la ricetta degli involtini di pollo, riducete il petto di pollo in 12 fettine e appiattitele con il batticarne bagnato; salatele, guarnitele con il prosciutto, il caciocavallo e arrotolatele, fermando ogni involtino con un paio di stecchini. Accomodate i 12 involtini in una pirofila, conditeli con un filo d olio, sale, pepe e infornateli a 200¡ per 15  circa.Nel frattempo affettate sottilmente i cipollotti, soffriggeteli in padella con un filo d olio, saltatevi i pomodorini spaccati a metà poi versate il sugo sugli involtini giù in forno da 15  e terminate la cottura, alla stessa temperatura, in 10  circa.Togliete infine gli involtini dal sugo, portate quest ultimo su fuoco vivo e fatelo restringere, aggiungendo un mazzetto di rucola spezzettata; correggete l intingolo di sale, pepe, versatelo sugli involtini e servite caldo.

Involtini di pollo

600 g petto di pollo

300 g pomodorini

fettine di prosciutto crudo

fettine di caciocavallo

cipollotti

rucola

olio

Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.

Beef Braciole Recipe (Involtini)

San Marzano Tomatoes

beef top sirloin roast

bread crumbs

parmesan cheese

parsley

garlic

olive oil

sea salt and cracked pepper

white wine

Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.

Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick.  Season with salt and pepper Set aside.

In a medium-size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.

Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef.  Roll up the beef to make a roulade.

Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a toothpick.

Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.

Add in white wine and cook for 2-3 minutes.

Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.

Remove the butchers twine, slice, and serve.

https://embed.mediavine.com/videos/vz0earzbus3t4cnqws4e

I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true!  It's delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.

Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades

I discovered eggplant involtini via Chad Robertson's Tartine Bread. I wrote about this adaptation for Food52 but have posted the recipe here, too, because I love it so much.
Note: I like the addition of the chard but know that you can make these with a simple seasoned ricotta if that's more appealing: Just season the ricotta with salt, lemon zest, and thyme (if you have it) to taste. The dish can be assembled ahead and stashed in the fridge until you are ready to bake it.

Zucchini Involtini

zucchini,

extra-virgin olive oil,

Kosher salt

cracked pepper

whole milk ricotta

lemon

thyme leaves, optional, finely chopped

tomato

Parmigiano Reggiano, for serving, optional

Preheat the oven to 425° F (convection roast if you have it). Line two standard sheet pans or one x-large sheet pan with parchment paper or Silpats, or rub lightly with olive oil. Trim the stem end of each zucchini. Stand each vertically, and make 1/4-inch thick cuts down to create long slices—these don&#8217;t have to be perfect. Arrange the slices on the prepared sheetpans. Drizzle the zucchini with the olive oil. Season with salt and pepper. Transfer the pan to the oven and roast for 15 minutes to 20 minutes.  Note: The cooking times will vary depending on how thinly you slice your zucchini—if you slice them less than 1/4-inch thick, you won&#8217;t need the full amount of cooking time. Know that the timing is forgiving, however—you just need the zucchini to be pliable so that they can roll into a coil. If you cook them too much at this step, they&#8217;ll become brittle and won&#8217;t roll properly. 

Meanwhile, if you are adding the Swiss chard, in a large sauté pan set over high heat, heat the tablespoon of oil until shimmering. Add the chard leaves, season with a pinch of salt and pepper, and sauté, rearranging with tongs as necessary. Cook the chard for about 2 minutes or until wilted. Remove pan from heat.

To make the filling, in a medium bowl, stir together the ricotta, lemon zest, thyme, if using, and 1/4 teaspoon salt. When chard has cooled briefly, stir it into the ricotta mixture. Taste mixture. Add more salt to taste—I always add more salt &#8230; this is your chance to make sure the filling is seasoned properly.

Spoon tomato sauce into two 9-inch round baking dishes or one 12-inch round baking dish or one 9&#215;13-inch baking dish—the bottom of the dish should be covered in a thin layer. Place a spoonful (about 2 teaspoons) of filling at one end of each of the zucchini slices. Roll the slice into a tight coil and place it seam-side down in the dish on top of the tomato sauce. Drizzle lightly with olive oil. Season lightly with salt and pepper. Transfer to the oven and bake until the sauce has reduced slightly and is bubbling, and the rolls are lightly golden on top, 20 to 25 minutes. If the rolls are still not golden after the 25 minutes, remove the pan from the oven and preheat the broiler. Broil the involtini for about 3 minutes keeping a close watch the entire time.

Remove pan from the oven and shave Parmesan over top if using. I like using my microplane for this.

Note: If you have extra ricotta filling, store it in the fridge. It&#8217;s delicious spread over grilled bread. 

Simply delicious!  Tried it out on two friends, and we all loved it.  Thank you so much.

Absolutely delicious! I used frozen spinach as I didn’t have Swiss Chard. This will be on rotation for the rest of the summer, especially with company!

Ali, do you think this could be frozen (going out of town and I don’t want it to go bad)?

I tried making this and, of course, it looked nothing like the picture!  I found the zucchini is hard to slice thin enough to be pliable enough to roll.  I've made this with eggplant and found that easier to deal with.  I changed a lot of things with this recipe too.  I didn't have Ricotta so mixed cottage cheese with plain greek yogurt.  I also had made a homemade meat sauce the day before so just used this instead of making the sauce she has here.  It was good.  I would make this again, but with young, sweet eggplants coming into the markets I might stay with the eggplant version.

Ciao Alexandra, as always we truly enjoy all your recipes, and these zucchini involtini were delicious. Our very hot spring here in Chianti and in the rest of Italia, has made available many vegetables already, and zucchini are in our markets. As you know, fresh ricotta here is always available, so it was a perfect marriage. I used some fresh mint from our garden in the ricotta, and it was all perfetto. No chard as that is now past, but will try in the winter, and when eggplants will be available, will try those. Grazie mille, enjoy your summer, and please continue your splendid recipes. Un grande abbraccio.

Un simpatico antipasto oppure un contorno, scegliete voi come servire questa deliziosa ricetta. Vi serviranno solo due ingredienti: fagiolini e pancetta affumicata. La preparazione è semplicissima, seguite il procedimento spiegato passo a passo e scriveteci nei commenti se vi è piaciuta!

Involtini di fagiolini e pancetta affumicata

500 gr de fagiolini

fette sottili di pancetta affumicata

Lavate i fagiolini, privateli delle estremità e cuoceteli in acqua bollente per circa 15 minuti. Nel frattempo, mettete in ammollo gli stuzzicadenti in acqua fredda (questo passaggio eviterà che si brucino durante la cottura al forno).

Tagliate le fette di pancetta a metà. Prendete 12 fagiolini e avvolgeteli con una mezza fetta di pancetta affumicata, poi sigillate il tutto con uno stuzzicadenti. Ripete l'operazione fino a terminare gli ingredienti.

Disponete gli involtini su una leccarda ricoperta da carta da forno, poi cuocete per 15 minuti a 180°C. Gli involtini sono pronti!

This Vegan Zucchini Involtini is perfect when you want pasta flavors without the carbs. Made with tofu ricotta &amp; vegan sausage marinara!

Vegan Zucchini Involtini

zucchini (I used zucchini & yellow squash)

vegan ricotta (store-bought

vegan sausage (I used Beyond Meat Spicy Italian)

onion

garlic (minced)

Italian seasoning

pepper

salt (to taste)

red pepper flakes (to taste, optional)

tomatoes

vegan mozzarella (I used Trader Joe's)

Preheat the oven to 425 degress.

Use a mandoline to slice the zucchini/squash into 1/4&quot; ribbons. You should have between 40-50 slices - reserve the excess pieces you don&#39;t slice. Place the slices on a cutting board and sprinkle with salt. Let them sit while you prepare the sauce.

Cut the leftover zucchini ends (from using the mandoline) into small cubes and set aside.

Heat some oil in an oven-safe stock pot over medium heat. Add the vegan sausage and crumble. Once mostly cooked through, add the leftover zucchini cubes, onion, garlic and dry seasonings. Mix to combine and cook for a couple minutes. Pour in the crushed tomatoes and a little water. Simmer while you prepare the zucchini.

Use a paper towel to remove the excess salt/liquid from the zucchini slices. To assemble, lay two slices of zucchini next to each other (overlapping slightly). Spoon about 1-1.5 teaspoons of ricotta on one end of the zucchini. Roll it up and repeat with the remaining ingredients. Set aside.

Taste the sauce and adjust the seasonings as needed. Give it a stir. Remove the sauce from the heat and place the zucchini roll ups on top of the sauce, seam-side down. Top with the vegan mozzarella and place in the oven for 30 minutes. Turn the oven to broil for the last couple minutes for a crispy top.

Remove from the oven and allow to rest for 5 minutes. Serve with fresh basil and grated parmesan.

https://content.jwplatform.com/videos/TgzCt5xS.mp4

This Vegan Zucchini Involtini is perfect when you want pasta flavors without the carbs. Made with tofu ricotta & vegan sausage marinara!

vegan-zucchini-involtini-WEB.mp4

Italian Braciole Recipe (Stuffed Beef with Sauce) is a cozy and comforting meal made of thinly sliced steak stuffed with Italian herbs, two kinds of cheese, prosciutto, and breadcrumbs. The beef roll is slow-cooked in red wine and a rich tomato sauce. It's a specialty of Southern Italy. This recipe will become an Italian favorite in your home!

Beef Braciole Recipe

(1 1/2-pound) flank steak

garlic clove,

Pecorino Romano cheese

provolone cheese

Italian parsley leaves

Italian basil

prosciutto

red wine

Salt and black pepper

Sugo al Pomodoro

pine nuts

raisins

Prepare the sugo al pomodoro sauce and set aside.

In a medium bowl, stir together bread crumbs, garlic, cheese, parsley, and basil until combined. Add half the olive oil (2 tablespoons)—season the mixture with salt and pepper and set aside.

Lay the flank steak flat on a wooden board or clean work surface. Pat the steak dry with paper towels. Place one piece between two sheets of parchment paper. With a rolling pin or meat mallet, pound the meat to flatten it to about 1/4 inch thickness—  season both sides generously with salt and pepper.

Sprinkle the breadcrumb mixture over the steak to cover the meat. Add slices of prosciutto over the pounded beef and breadcrumb mixture to cover evenly.

Starting at the short end, roll up the steak (like a jelly roll) to seal the filling. Using butcher&#8217;s twine, tie the steak roll to secure it (I usually secure it in 4 spots). 

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet, or cast iron pan, over medium heat. Add the braciole to the pan and cook until browned on all sides, about 8 minutes.

Add the wine to the pan and scrape all the browned bits from the bottom of the pan. Bring it to a boil for about 1 minute. Stir in the prepared tomato sauce. Cover partially with foil or an oven-safe lid, and bake until the meat is almost tender. Baste the braciole with the sauce every 30 minutes.

After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 90 minutes total. You can braise the meat for up to 3 hours. If cooking longer, ensure the sauce doesn&#8217;t reduce too much, and add a little beef broth if needed. 

Let the braciole rest for 15 minutes. Remove the butcher&#8217;s twine from the braciole. Remove the braciole from the sauce. Cut the braciole crosswise and diagonally into 1/2-inch-thick slices using a large sharp knife. Transfer the slices to plates. Spoon the sauce over and serve. Enjoy with ciabatta bread to soak up the sauce. 

So tender with the most flavorful sauce! It’s the perfect comfort food. Thank you!

This dish looks like a showstopper, but it isn’t very hard to do! So comforting and cozy, It was a huge hit for my family and my son said it’s even better than Beef Wellington. High praise from him :)

Your Recipe caught our attention, so we added it to our list: 49 Best Italian Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!

Anything not pork, that would work as a good substitute?

This is the ABSOLUTE BEST braciole recipe ever!! I have made it several times and I would like to make it for a special dinner party that I am having in February. I want to make a white chicken lasagne as well but I am not sure these two dishes will complement each other. What do you think? I usually don't mix white and red sauce. Although part of me thinks it will be great! 
Thank you

Top 7 involtini recipes from across the web

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Involtini di pollo marinati allo yo...

Involtini di pollo

Beef Braciole Recipe (Involtini)

Zucchini Involtini

Involtini di fagiolini e pancetta a...

Vegan Zucchini Involtini

Beef Braciole Recipe

Top 7 involtini recipes from across the web

The most viewed involtini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Involtini di pollo marinati allo yo...

Involtini di pollo

Beef Braciole Recipe (Involtini)

Zucchini Involtini

Involtini di fagiolini e pancetta a...

Vegan Zucchini Involtini

Beef Braciole Recipe

The most viewed involtini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine