Involtini De Spinachi Recipes

Steak Involtini image

Provided by Giada De Laurentiis

Time 33m

Yield 4 servings

Number Of Ingredients 11

1 cup plain bread crumbs
1/4 cup grated Parmesan
3/4 cup grated Parmesan
3/4 cup shredded mozzarella cheese
1/4 cup olive oil, plus 1/4 cup
1/2 cup chopped fresh basil leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 (8-ounce) London broil steaks, trimmed and pounded 1/8-inch thick
1 (26-ounce) jar marinara sauce
Special equipment: 4 (4-inch) skewers

Steps:

For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.
For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.
In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.

Involtini de Spinachi image

Provided by Food Network

Categories side-dish

Time 45m

Number Of Ingredients 11

2 tablespoons olive oil
1 large eggplant, peeled and sliced into 1/8-inch thick slices, lengthwise
Flour, for dredging
3/4 pound fresh spinach
1/2 pound ricotta cheese
Salt and pepper, to taste
Tomato sauce, recipe follows
2 tablespoons olive oil
1 teaspoon chopped garlic
2 1/2 cups canned whole tomatoes
Salt and pepper, to taste

Steps:

In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.
In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper.

Involtini image

Provided by Food Network

Categories appetizer

Time 18m

Yield 10 pieces

Number Of Ingredients 3

1 eggplant, sliced into 10 (1/4-inch) thick slices
10 large basil leaves
1 pound burrata mozzarella

Steps:

Preheat a grill to high.
Grill the eggplant slices until tender, about 3 to 4 minutes per side.
Lay the slices of grilled eggplant on a cutting board. Place a basil leaf on top of the eggplant. On 1 end of the eggplant, put a teaspoon of cheese. Season the inside with salt and pepper. Roll the eggplant around the cheese and the basil leaf. Secure the roll with a toothpick.

Involtini di Maialle image

Provided by Food Network

Categories main-dish

Time 1h30m

Number Of Ingredients 11

1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick)
12 fresh sage leaves
6 slices Parma prosciutto
6 pieces of fontina Cheese 1/4 by 3/4 by 2
1 cup flour for dredging
3 tablespoons olive oil
2 tablespoons chopped shallots
2 cups shiitake mushrooms sliced
1/2 cup sherry wine
1/2 cup veal stock
1 pound spinach Sauteed with garlic and oil

Steps:

Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.