Involtini #2

This is to use up the 2nd Involtini made the other day. Simple reheat in skillet for 2minutes on each side then place on serving plate and keep warm in oven (150*C) until vegetables are done. Use Microwave steamer to steam some vegetables in microwave  2 tier steamer cooked them in 10minutes and dinner was ready.

Involtini #2 – Steamed sweet potato and mixed vegetables

Family Favourites: Involtini #1

Hubby requested Involtini when I asked what he wanted on menu plan. I hadn’t heard of it so after much research I found different combinations online . Its a Italian dish which means rolled with prosciutto/bacon and filling is stuffed inside the meat or eggplant or even vegetables now paleo is so popular. So here is my first ever attempt to make it. I did a double batch of the Involtini for 2 different meals so there will be different sides to it.  I also made my own romesco sauce (Divine) and better than my first attempt last year. The process to make Involtini takes time and a little patience but well worth the effort.

As I don’t have Italian blood or background please forgive if this is not the right process but its how I did mine.

Involtini #1











Step 1 : Make Involtini

Ingredients Makes 4 Involtini

4 Veal Schnitzel Steaks

8 Slices Prosciutto

1 tub Bocconcini (Aldi)

Small bunch Fresh Basil Leaves from vegepod

4tsp dried sage

1 tub deli Sundried tomatoes in flavoured olive oil (with garlic, oregano, pepper, salt)

To Make

Roll out 2 slices long cut prosciutto on chopping board and lay the veal on top.

Slice boccincinni into 3 pieces and layer down on top of the veal.

Top with slices of sundried tomato then basil leaves (see left picture top row)

Then roll up and secure with toothpicks (See bottom right row left photo)

Place in baking dish and cover will Clingfilm and set aside in fridge until ready to cook.


Step 2 Make Romesco Sauce

Ingredients: Makes 1 small mason Jar

1/2 tub sundried tomatoes with olive oil

1/2 red capsicum sliced or cubed

4 cherry tomatoes quartered

1 light pinch oregano

1 light tsp smoked paprika

1/4 tsp dried chili flakes

2Tb Olive Oil

3Tb Tomato Sauce (I ran out of tomatoes)

To Make:

To blender add ingredients and blitz well until smooth.

Reheat in saucepan when ready to serve.

Store in sealed jar in fridge


Step 3: Make Parmesan Polenta

Make and Follow the directions on packet.

I used 1/2 qty to their serving as there were just 2 of us.

*Reheat on plate when ready to serve see middle left photo


Step 4 Cook beans

Cook beans 1/2 cup per person for 4 minutes in microwave dish.

See bottom row middle photo.


Step 5 Cook Involtini

Cook the Involtini in 1tsp butter and 1tsp olive oil in frypan until golden brown on all sides.

Gently lift with tongs and then place in oven proof dish and cook for 20 minutes in 180*c Fan Forced Oven.

Remove from pan . * Reheat all other ingredients on serving plate 2 minutes in microwave .

Then slice into 3rds, and stand up on plate as shown.


Making involtini and sides of Parmesan Polenta, steamed green beans and homemade romesco sauce