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Special meat parcels (involtini)

The concept is Italian, but this is my own way. No tomato sauce involved here, but rather hearthy mushrooms. A generous serving is 3 parcels each. I'll take a picture and replace this temporary one as soon as I make them again.



Ingredients:

  • Thick slices of meat (I get a large rib roast and cut it quite thinly) - as many as the number of guests you have (3 slices x diner)

  • Cheese slices (not mozzarella, fontina or gouda are best) - matching the beef slices quantity plus half (you want to ensure the cheese covers the whole beef slice)

  • Smoked ham slices  - matching the beef slices quantity plus half (you want to ensure the cheese covers the whole beef slice)

  • Smoked rashers (rind removed) - it usually takes 2 per parcel, so do your math here

  • 1 tsp of dry sage per parcel

  • 1/2 tsp of freshly ground pepper per parcel

  • NO SALT

  • A couple of slugs of truffled oil

  • 300ml beef broth

  • 300ml dry red wine

  • 2 bay leaves


Method:

  • Lay down a single slice of meat, cover it with cling film and gently hammer it a little to make it thinner and spread out - take care not to tear it and create holes, try to hammer it so that it keeps a good shape (square, rectangular)

  • Sprinkle the meat with black pepper and sage

  • Place in the middle of each slice one cheese slice and on top a slice of ham – trim both to size if you need to (leave a “border” of pure meat on all sides)


  • Fold the meat as shown and then roll it up

  • Wrap the rashers around the parcel

  • Close the parcel with 2 or 3 toothpicks as needed

  • Heat up a slug of truffled oil in a non stick large pan

  • Place a couple of parcels or more in the pan, they need room!

  • Brown the parcels on high heat, turning them over and browning them evenly

  • Proceed with the next batch, adding more truffled oil as needed

  • When the last batch is ready, add them back all in the pan and add the wine

  • Let the wine bubble happly and let the alcohol evaporate

  • Add half of the broth and the bay leaves

  • Ensure it reaches a simmer when covered, then cook for 2.5 hours

  • During cooking, check it every now and then, the sauce should never reduce to dry, so if it does, add a little more of your reserved broth until you reach half way

  • Serve with boiled potatoes and stewed mushrooms (use truffled mushroom oil when stir frying them, then of course add fresh chopped parsley to them)



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