Involtini, or meat rolls in English. When I was little, my family used to eat meat rolls all year round. Of course, they were always homemade and usually filled with cheese and some other meat like ham, beacon or speck. Their taste was simply unmistakable, in fact, I never had the chance to eat something similar in any other place like home.
When my parents came to visit in Munich a few days ago, we prepared involtini together, as if we had nostalgia of those days when life in Italy was all about school, homework, sport, friends and fun. Adult life has approached, but some traditions simply remain unchanged.
1. Chop finely the walnuts and then mix them with 2 beaten eggs.
2. First, lay a slice of speck on each slice of pork. Secondly, use a spoon to add the mix of eggs and walnuts.
3. Roll the meat and use a toothpick to close each meat roll.
4. Flour the meat rolls and put them aside on a plate.
5. Drizzle some oil in a pan with 1 peeled garlic and a sprig of rosemary. Include the meat rolls and let them brown on medium heat for 2 minutes.
6. Add the wine and let it evaporate, then put the lid on and cook slowly on low heat for 15 minutes. If it dries up, add a sip of water. Before serving, thicken the sauce so that the meat rolls have a creamier taste.
These types of recipes are simple to make but they require a bit of attention. It’s important that you follow the meat while cooking especially in the beginning. It’s essential that you brown the meat at first, as it will give you that delicious crust at the end. While cooking, keep an eye on the sauce, which doesn’t have to dry, otherwise the rolls will dry too. Enjoy this recipe with some roasted potatoes, and don’t forget a good glass of red wine!