SICILIAN VEAL INVOLTINI
Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!
Provided by Nadia Fazio
Categories Appetizer Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.
Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 47 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving
EGGPLANT ROLLATINI RECIPE
All-star, easy eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.
Provided by Suzy Karadsheh
Categories Entree or Side Dish
Number Of Ingredients 10
Steps:
- Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
- Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
- Heat oven to 375 degrees F.
- Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
- Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
- Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
- Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
- Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
- Remove from oven and let sit for 10 minutes or so before serving.
Nutrition Facts : ServingSize 2 rollatini, Calories 193 kcal, Fat 9.2 g, SaturatedFat 3.5 g, Carbohydrate 17 g, Fiber 6.2 g, Protein 12.9 g
INVOLTINI OF BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
- Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.
VANILLA VODKA CREAMTINI
Yum! This was published in Midwest Living Jan/Feb 2009 issue. Tip: If you do not have vanilla vodka, substitute 1 cup regular vodka and 1 teaspoon vanilla. *****Garnish these with white or dark chocolate curls or shavings.
Provided by Queen Dana
Categories Beverages
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rub the rim of four to six chilled martini glasses with a wedge of orange. Spread vanilla sugar onto a plater. Invert glasses into the sugar to coat rims. Set aside.
- In a cocktail shaker or container with tight-fitting lid, combine half of the ice cubes, half of the vanilla vodka, half of the Irish cream liqueur, and half of the Cointreau®. Cover and shake vigorously. Strain mixture into two or three of the martini glasses; discard ice cubes. Repeat with remaining ice cubes, vodka, liqueur, and Cointreau®. Strain into remaining martini glasses.
- Garnish drinks with orange slices and chocolate shavings, if you like. Makes 4 to 6 drinks.
- Vanilla Sugar: Fill a clean and sterilized 1-quart jar with 4 cups sugar. Using a sharp paring knife, slit one 4- to 6-inch vanilla bean lengthwise. Insert both halves into sugar, making sure all of the bean is covered with sugar. Secure lid and store in a cool dry place for 2 weeks before using. (Will keep indefinitely.) Makes 4 cups.
VANILLATINI
Make and share this Vanillatini recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Dip frozen martini glasses in water and then in vanilla sugar.
- Measure 4 ounces (1/2 cup) Vanilla Vodka that has been kept in the freezer into a cocktail shaker that is half full of ice and shake 10 times.
- Add triple sec and swirl a few times then strain into prepared glass.
- Squeeze orange slice to release juice and drop into glass.
- Serve.
Nutrition Facts : Calories 263.2, Sodium 1.2, Carbohydrate 1.6, Fiber 0.3, Sugar 1.1, Protein 0.1
INVOLTINI
This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable's oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. Best of all, the eggplant can be grilled and the filling can be made in advance, and then assembled about half an hour to an hour before serving. Enjoy the rolling up: It's like basket-weaving, only more useful.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
- In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
- Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
- Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
- Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 62 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 20 grams, Sodium 1191 milligrams, Sugar 19 grams, TransFat 0 grams
CREME BRULEE MARTINI
Make and share this Creme Brulee Martini recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add ingredients to a cocktail shaker filled with ice; shake vigorously.
- Strain into a chilled cocktail glass; garnish with a light sprinkle of sweetened cocoa powder.
Nutrition Facts : Calories 267.2, Fat 9.9, SaturatedFat 6.1, Cholesterol 31.5, Sodium 37.4, Carbohydrate 16.9, Sugar 13.3, Protein 2.5
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