John Myers
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Involtini Alla Napoletana
The perfect involtini alla napoletana recipe with a picture and simple step-by-step instructions.
For the filling:
- 5 Pc. Parma ham slices
- 10 Pc. Pancetta belly bacon slices
- 35 g White bread cubes
- 40 g Pine nuts
- 5 tbsp Raisins
- 4 tbsp Chopped parsley until smooth
- 7 tbsp Grated Parmesan
- 2 Pc. Garlic cloves
- 5 g Chilli powder
- 5 g Lime Pepper
- 0,5 tsp Salt
- 50 ml Oil
For the sauce:
- 100 ml Marsala
- 100 ml White wine
- 3 tbsp Cream
- 2 tbsp Flour
For the pumpkin:
- 5 disc Hokkaido pumpkin
- 1 pinch Chilli powder
- 1 pinch Salt
- 1 pinch Sugar brown
For the snow peas:
- 250 g Snow peas
- 10 g Butter
For the “fluffy roll potatoes”:
- 25 Pc. Potatoes
- 25 g Breadcrumbs
- 2 tbsp Oil
Preparation of the filling:
- Toast the pine nuts in the pan until golden brown. Soak dry white bread cubes in milk and squeeze out. Wash the raisins with hot water and squeeze them out. Chop the pine nuts, raisins and parsley (not too fine) – with the soaked white bread and the grated Parmesan cheese and the pressed clove of garlic – n.B. Season the chili powder, a little salt, a little lime pepper and mix well with a fork. (Tip: only season the filling – not the meat!)
Preparation of the involtini:
- Dab the veal slices with a kitchen towel and spread the prepared filling finely with a knife. Place half a slice of Parma ham and a thin slice of panchetta on top. Roll up the involtini with gentle pressure and secure with a roulade needle. Then turn the involtini in flour and knock off.
- Gently heat the oil and butter in the pan. Put the involtini in and fry lightly brown on all sides. Then deglaze with the white wine and add the Marsala (All`Uovo sweet) and cook with the lid closed over a gentle heat for about 10 minutes on each side.
- Take the involtini out of the pan – remove the skewer – cover the involtini with aluminum foil and keep warm in the oven at approx. 60 °. Reduce the remaining frying liquid a little, add cream and season with a little chili powder and salt. Put the involtini back in the sauce, cover and make sure that everything just soaks. (no longer boils!)
Preparation of the pumpkin garnish:
- Cut off the shell of the Hokkaido rings and place on a baking sheet lined with baking paper. Brush the entire pumpkin with oil. Then, if possible, season all sides with a little chilli powder, salt and brown sugar and cook in the middle of the oven at 170 ° C for about 20 minutes.
Preparation of snow peas:
- Remove any “threads” from the snow peas and cook in salted water for approx. 4 minutes until firm to the bite. Pour off the salted water and glaze with the butter.
Preparation of the “fluffy roll potatoes”:
- Peel and roll the potatoes (round them evenly) and cook in salted water for about 10-12 minutes, depending on their size. Put the potatoes with a little oil in a hot pan and toss (roll) again and again until they are lightly browned all over. Then sprinkle the breadcrumbs on top and “roll” again until all the potatoes are crumbled …!
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