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Involtini alla Romana recipe.

Involtini alla Romana

Mari Avalos
Involtini alla Romana are a beloved dish from Lazio made with thin slices of beef or veal rolled around prosciutto and vegetables, then simmered slowly in a rich tomato sauce. These tender, flavor-packed meat rolls are a true Roman comfort food.
4 servings
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Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes

Ingredients
 

  • 8 cutlets beef or veal (read notes)
  • 8 slices prosciutto crudo (or salame, mortadella, etc)
  • 2 cups tomato passata
  • 1 medium carrots
  • 1 stalk celery
  • 1 small onion (sliced)
  • basil leaves (optional)
  • extra virgin olive oil (as needed)
  • salt and pepper (to taste)

Instructions
 

  • Peel the carrots and remove the strings from the celery stalks, then cut the vegetables into sticks that are small enough to be rolled inside the meat slices.
  • Place a slice of meat on your work surface. If it's too thick, gently pound it between two sheets of parchment paper to thin it out.
  • Add a slice of prosciutto crudo and arrange a couple of sticks of celery and carrot. Lightly season with salt and pepper, then roll the meat up to form a roulade and secure it with a toothpick. Repeat until you have 8 pieces.
  • Heat a generous amount of olive oil in a braising pan over medium heat. Cook the meat rolls on both sides until they change color and start to brown.
  • Add the onion and sauté for a couple of minutes or until translucent.
  • Pour in the tomato passata and season with salt and pepper. Stir for one minute, then add one cup of water, some basil leaves, and mix well.
  • Bring to a simmer, then cover the pan and set the heat to medium-low.
  • Cook for 45 minutes or until the meat is tender and the sauce has thickened. Adjust the seasonings to taste, then turn off the heat.
  • Allow the roulades to rest for 10 minutes, then remove the toothpicks and serve.

Tips & Notes

  • In Italy we use a cut of beef called controgirello, you can find this in the U.S. as inside round or top round.
  • This recipe keeps well in the fridge for up to 3 days. Let them cool, then store in an airtight container.
  • They freeze great too! Store in a sealed container for up to 2 months. Thaw overnight and reheat on the stove when you're ready to eat.

Nutrition

Serving: 1 servingCalories: 577kcalCarbohydrates: 15gProtein: 39gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 114mgSodium: 547mgPotassium: 1163mgFiber: 3gSugar: 8gVitamin A: 3307IUVitamin C: 16mgCalcium: 53mgIron: 5mg