Involtini

Involtini are a family of Italian dishes defined by small bundles created by wrapping a filling inside a thin outer layer of meat, fish, or vegetable. The outer sheet is typically pounded or sliced thin so that it can enclose a filling and be rolled into a compact, cylindrical form. The bundles are often secured with toothpicks or string and cooked by browning, braising, baking, or frying.

Common fillings vary by region and ingredient. Meat involtini usually use slices of veal, chicken, or beef, wrapped around fillings such as prosciutto with cheese, spinach and ricotta, or mushrooms with herbs. Some recipes combine breadcrumbs, garlic, and grated cheese inside the roll for added texture. Vegetable versions use grilled or roasted eggplant, zucchini, or peppers, stuffed with cheese, tomato, and herbs, and then cooked until tender. Involti with seafood, such as swordfish or shrimp, are also found in coastal cuisines.

Cooking methods differ: many involtini are browned in a pan and then simmered in tomato sauce or broth (involtini al sugo) to finish cooking and meld flavors. They are commonly served with pasta, polenta, or a simple vegetable side, and the dish is often associated with home cooking and regional Italian specialties.

Etymology derives from involvere, meaning to wrap or envelope. Variants and fillings reflect regional traditions, but the defining feature remains the wrapped roll with a flavorful interior.