Italian Beef Roll Ups or also known as Involtini are a quick and easy main dish recipe that looks fancy enough for a special get together or a delicious family dinner idea.
Involtini / Italian Beef Roll Ups
This is one of those Italian Main Dishes or Secondo Piatto that is not only easy and delicious but also looks extra special!
My years of motherhood and mixing the Italian with the English languages always confused my poor kids.
I think the Italian just pretended not to notice or decided it was the fault of his mother’s “Ciociaro dialect” that helped teach me my Italian!
When my eldest daughter moved to Canada and started telling friends and family that she had to go grocery shopping for Salad instead of Lettuce, and laughingly told me “Ma, it’s called Lettuce not Salad!
Inmy defence it’s called Insalata in Italian, or my confusion with “Involtini” and “Saltimbocca”.
On her return home she declared can you make me Saltimbocca, which I made and served the day after, much to her dismay when she in fact wanted Involtini!
“Well that’s what you asked for”, “yeah but you always called them Involtini”. And there you have it! My poor confused kids.
What to Stuff a Beef Roll Ups
The traditional stuffing for an Involtini is a slice of Prosciutto and 2-3 leaves of sage.
But I like to use Arugula, fresh Italian Parsley or even Spinach leaves instead of Sage.
Because Prosciutto is quite salty on its own, there is no need to salt the meat.
Involtini
More Involtini / Roll Ups Recipes
So if you are looking for a simple impressive Dinner Idea, then these Involitin / Italian Beef Roll Ups are a good idea. Buon Appetito!
Involtini / Italian Beef Roll Ups
Ingredients
- 12 thin slices of veal or beef top round (thinly sliced)
- 12 slices of Prosciutto di Parma* (if large slices cut in 1/2)
- 1 cup of chopped arugula** (also called rocket)
- 3 tablespoons olive oil
- 1/4 - 1/2 cup flour (34 - 68 grams)
- 1/3 cup dry white wine (78 grams)
- 12 toothpicks
Instructions
- On a clean chopping board place 1 slice of beef or veal, on top place a slice of prosciutto and top with 1/2 – 1 tablespoon of aurgula, roll up meat and secure with a toothpick. Continue until all the meat is rolled.
- In a small plate add flour, dredge rollups well in the flour one at a time . Over medium high heat, heat a large frying pan with the oil, when oil is hot add meat rollups (sprinkle some flour over the rollups). Cook covered on medium / low heat for 5 minutes (or until browned) turn the rollups over and repeat cooking covered for 5 minutes. Add white wine heat on high until the fumes evaporate, then cover and cook until thickened, approximately another 5 minutes. Serve immediately.
Notes
Nutrition
Updated from December 8, 2013.
Athol Green says
Hi Rosemary what do you suggest serving with the involtini . Pasta , risotto , gnocchi , rice , potato ?
Rosemary says
Hi Athol, being in Italy I would serve it with a side dish such as salad, potatoes, green beans or even peas or your preferred vegetable. In Italy pasta, gnocchi or risotto is served as a separate dish before the meat or fish dish. Although if you are elsewhere in the world you could serve it with a risotto, I would say that more than pasta. Hope that helps. Take care.
Shirley Buzzoni says
Can you please suggest the cut of beef that might work well for this recipe? I tried something like this once and it was so tough. Thank you.
Rosemary says
Hi Shirley, the best cut are thin slices of veal or beef. For beef it should be beef top round. Hope that helps. Let me know.
VICKI TAYLOR says
I love all of your recipes Rosemary. I love receiving the amils.
Rosemary says
Hi Vicki, thanks so much, so glad you like the recipes and the emails. Take care, have a great weekend.
Laura says
This was perfect.
So easy to make and totally enjoyed by my fussy teenager.
Definitely going into meal rotations!!
Rosemary says
Thanks so much Laura, glad your teenager enjoyed it. Take care.
Dave says
Do you have a recipe for Braciole–which is similar to your beef roll upos?
Rosemary says
Hi Dave, actually in Italy braciole is considered a pork chop. How is it made? Is it in sauce? Let me know.
Alison says
What kind of beef??
Rosemary says
Hi Alison, they should be thin slices of tender beef, it’s usually the underside.
Angela Sciurca says
Hi again. When my children were little this was their favorite meal. To accommodate their taste, I made the fillng with beaten eggs, bread crumbs, parley, salt and pepper and cheese. I place filling down the center and rolled them. Sauteed with thinly sliced onion and served with mashed potatoes. So great for little hands. I haven’t made this in years, but I may just have to start again. Thanks for all the good memories.,
Rosemary says
Hi Angela, that sounds delicious, and glad I could bring back some memories. Have a great week.
OKC Mom of 3 says
That looks interesting. I have never even seen a recipe like this before. I have pinned, dropping by from the Bloggers Brags Weekly Pinterest Party
Following you on social media
rose says
Hi, thanks alot, they are really easy to make and good to eat too. Thanks for dropping by. Rosemary