RomanItalian
Involtino Alla Rufini
by Marco Rufini · 181K subscribers on YouTube
A twist on the classic Roman involtino, filled with mortadella, carrot, celery, pecorino, and parsley, cooked in a rich tomato sauce.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
12 items- Fettine di Rosa di Bovino Adulto
- Mortadella
- CarrotSmall stick per involtino
- CelerySmall stick per involtino
- PecorinoA piece per involtino
- ParsleyA bit
- Black PepperFreshly ground, to taste
- Olive OilFor browning
- White WineFrom Lazio, for deglazing
- TomatoTomato, crushed or pureed
- WaterA splash to rinse the tomato jar
- Parmigiano Reggiano(optional) — For serving
Method
- Take slices of adult beef rose (rosa di bovino adulto).
- Place on each slice: mortadella, a small stick of carrot, a small stick of celery, a piece of pecorino, a bit of parsley, and freshly ground black pepper (no salt).
- Roll the slice to enclose the filling, using the edges to create a tight seal.
- Secure each involtino with two toothpicks placed diagonally.
- In a pan with oil, add the involtini and brown on all sides.
- Deglaze with white wine from Lazio.
- Add tomato (and a splash of water to rinse the jar) and stir.
- Cook for about 30-40 minutes.
- Serve with rigoni pasta and a shower of Parmesan cheese, if desired.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
