Involtini, a classic Italian dish, are small, savory rolls or bundles, where a thin slice of meat, fish, or even vegetable is wrapped around a flavorful filling.1 The dish is a testament to the art of Italian cooking—simple ingredients, thoughtfully combined to create a delicious and satisfying meal.
When it comes to the "involtini with egg" variation, the dish takes on a rustic, comforting quality.2 This version is a regional specialty, particularly found in the south of Italy, and is sometimes referred to as braciole in some areas. The inclusion of a hard-boiled egg adds a unique texture and a rich, creamy element to the traditional roll-up.3
The preparation of this dish is a multi-step process that builds layers of flavor.
The Main Components:
- The Wrapper: Thinly pounded slices of meat are typically used as the wrapper.4 Beef, particularly top round or flank steak, is a common choice due to its ability to be pounded thin and rolled without falling apart.5 Veal is also a popular option, offering a more delicate flavor. The meat is tenderized by pounding it to a thin, uniform thickness, ensuring it cooks evenly and becomes wonderfully tender during the long simmer.6
- The Filling: The filling is where the magic happens. A hard-boiled egg is the star, nestled in the center of the roll.7 It is often accompanied by a variety of other ingredients that add complexity and a savory depth. These can include:
- Cured Meats: Thin slices of prosciutto or mortadella add a salty, cured flavor.8
- Cheese: Grated Pecorino Romano or Parmesan adds a sharp, nutty taste, while slices of provolone or mozzarella can provide a gooey, melted interior.
- Herbs and Spices: Fresh parsley and basil are essential for a bright, herbaceous note.9 Garlic, pine nuts, and even raisins are sometimes added, a nod to a Sicilian influence, creating a balance of savory, sweet, and nutty flavors.10
- The Sauce: The involtini are then slow-simmered in a rich tomato sauce, which is the heart and soul of the dish.11 The sauce is typically built on a soffritto of sautéed onions, carrots, and celery. A dry white or red wine is used to deglaze the pan after browning the involtini, and then crushed tomatoes and a medley of herbs are added. As the involtini cook, the meat releases its juices, infusing the sauce with a deep, meaty flavor that makes it perfect for serving over pasta.
The finished dish is a beautiful sight—tender, savory meat rolls, sliced to reveal a perfect, cross-section of the hard-boiled egg and savory filling, all bathed in a robust, rustic tomato sauce. It's a dish that embodies comfort, tradition, and the simple elegance of classic Italian cooking.
