Involtini

Involtini, also called rollatini, are thin slices of meat wound, jelly-roll fashion, around some other ingredient or ingredients. They have always been popular with my family, and I have grown fonder of them than any other way of using veal scaloppine. I enjoy putting them together, I like their look when they are on the plate, and I have not ever been bored with their taste—their ability to satisfy seems never to fail.

The two recipes that follow employ the same simple basic method of making involtini and illustrate the options that are available at distant ends of a remarkably broad range of flavors.