Involtini PaupietteRoulade Recipe

How to make it

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• 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.