Recipe

Involtini Paupietteroulade Recipe

	Joker / All my dishes 1 year, 5 months ago Learn the technique and then It's all about what you like. Prep:315m Cook:530m Servings:8	Joker
	variety

Does this look good? Yeah! / Nope

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victoriare

mystic_riv

Ingredients

Something to roll up

Something fill the roll

Spices, flavors and herbs that you like

Directions

OK, here is where I am coming from. Cooking provides a wonderful blank slate upon which you can create you own variations of taste, texture and color, taking advantage of what is available in terms of freshness or seasonality. Involtini is a perfect example. It means “to roll”. It is called different things in different languages but the concept is the same. French version is called a Paupiette and is most commonly done with veal. The German version is called Roulade and may contain no filling at all; just rolled up meat. If you “need” a recipe, Epicurious.com has hundreds to choose from.

My point here is that technique is far more important than a recipe. I would never be bound by a recipe. If the spinach at the market is dry and wilted, I’ll opt for the Swiss chard that is fresh and pungent. If neither looks good, I’ll do something else. Another “problem” with recipes is that ingredients are not consistent. Vegetables have different amounts of moisture and sugar depending on where they are grown, when they are harvested and when they are used. Weather and location also play a roll. At the risk of sounding arrogant, it is what Chefs do. They are trained to recognize the subtle variations and adjust, on the fly, to make everything come together. A recipe may say “30 minutes” when in fact it may take 23 minutes. If you are not paying attention, or do not know what you are looking for in the end, the extra seven minutes could spell disaster. Another huge issue when using a “recipe” from a professional chef is they have to be scaled down from the bulk recipe used in a restaurant. The proportions do not always translate in direct proportion and unless they are tested, the result may not be very good. This reinforces my philosophy about learning cooking techniques and then applying your own likes and dislikes.

So, enough of that. Let’s get back to business. You start with a thin slice of something , stuff it and then roll it up. That’s it. You can sauté, broil, bake, grill or braise. There is no right or wrong. It is very straightforward. For example, pound flat a pork cutlet, add some leftover risotto, a sage leaf, and a little grated Pecarino inside and roll it up. Secure with a toothpick or tie with kitchen string. Brown well on all sides in some olive oil and then braise in red sauce. POOF! You just made an Involtini/ Paupiette/Roulade.

Now you know the technique. Experiment! Challenge your taste buds. It’s not just meat. Try eggplant with a basil leaf and a slice of mozzarella. Brush the eggplant with olive oil and grill until softened. Put the basil leaf on the eggplant with a bit of grated cheese, roll it up and secure with a toothpick. It is up to you. Bake in a slow oven to melt the cheese or serve at room temperature. Is the zucchini fresh? Do the same thing using goat cheese and a slice of mortadella or salami. Add a slice of grilled portabella. How about pesto? Just have fun and explore the endless possibilities.

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Comments

mystic_river1 1 year, 5 months ago said:
Thanks for the great instructions-please continue to post. I love learning.Waiting breathlessly for more of your great posts. Joymarie

auntybea 1 year, 5 months ago said:
Your bio as a "professional chef" says that you are on here for ideas and feedback. Well my feedback to the above is that if you are young enough to model then most of us on this site have "techniqued" you under the table when it comes to cooking! We want recipes!

shawdowsmom 1 year, 5 months ago said:
Thanks Auntybea! Joker, We've seen only one recipe from you. So I agree with Auntybea regarding why you're here! While creativity and being able "to adjust on the fly" is certainly a mark of a great cook, not everyone is so trained and/or experienced. There are many beginning cooks on this site and they want recipes and directions. My brother is a trained chef (and I'm not) and he loves to help others learn. We are a cooking family and even now, as "older" adults, he actually learns a few things from me! How about sharing? Hope to see more of you.

auntybea 1 year, 5 months ago said:
Joker's response to my comment:

"Perhaps you and others have "techniqued" me under the table. I will only say that I am a graduate of the CIA and have cooked professionally for 10 years. If you want recipes, there are plenty of people on this web site who spew forth volumes of recipes; some good; some bad. The tragedy is that most don't know the difference. I'll let you decide which one you are."

magandab 1 year, 5 months ago said:
The difference between a good recipe and a bad recipe is very simple. One either enjoys the results or one does not. No tragedy involved, just an incredible amount of ego and chutzpah.

mystic_river1 1 year, 5 months ago said:
My goodness..you really are a Joker! A modeling chef who is here to instruct us in the technique of cooking.
Get meat,
throw stuff in it
roll it up

I am afraid that is way over my head, poor dumb me!

But you did give me a good laugh.

swamphunter007 1 year, 3 months ago said:
You are really into yourself. Enjoy!

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