Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling. Involtini can be made with a wrapper of meat, poultry, seafood or vegetables, with fillings like cheese, vegetables, cured meats and nuts.
Thin veal cutlets are commonly used as the wrapper for making involtini. Thin slices of eggplant are also a popular involtini wrapper. A simple involtini could be made by sautéeing thin slices of eggplant, rolling them around little dollops of fresh ricotta cheese and them briefly simmering them in marinara sauce.
The word involtini is the plural of the word involtino, which itself is the diminutive of the word involto. Thus, involtini implies a small bite of food — essentially an hors d'oeuvre.
An example of a main course prepared using the same technique would be involto de carne, a meat that has been rolled and stuffed like a roulade, sometimes breaded and fried and usually served with some kind of sauce.
Also Known As: Braciole