Best 4 Involtini De Spinachi Recipes

Involtini De Spinachi: A Culinary Journey Through Italian Delicacies

Indulge in the culinary artistry of Involtini De Spinachi, a delightful dish that captures the essence of Italian cuisine. This delectable dish features tender spinach leaves delicately wrapped around a savory filling, creating a symphony of flavors that will tantalize your taste buds. Discover the secrets behind this beloved Italian dish, with step-by-step recipes that guide you through the process of crafting the perfect Involtini De Spinachi. From selecting the finest ingredients to mastering the art of rolling and stuffing the spinach leaves, this article provides all the essential knowledge and techniques to elevate your culinary skills.

Explore variations of this versatile dish, including the classic Involtini Di Spinaci E Ricotta, where the filling is enriched with creamy ricotta cheese, and the innovative Involtini Di Spinaci E Salsiccia, which introduces the bold flavors of Italian sausage. For those seeking a vegetarian delight, the Involtini Di Spinaci E Verdure offers a vibrant mix of fresh vegetables, while the Involtini Di Spinaci E Pancetta presents a smoky and savory twist. Whether you prefer a traditional approach or a contemporary take, this article has a recipe to cater to every palate.

Uncover the culinary secrets of Involtini De Spinachi and embark on a journey of taste and discovery. Learn how to select the freshest spinach leaves, prepare the filling with precision, and master the art of rolling and stuffing to achieve the perfect Involtini. Enhance your cooking skills with expert tips and techniques that will transform your kitchen into a culinary haven. Indulge in the rich flavors and textures of this Italian delicacy, and create a memorable dining experience that will leave your guests craving for more.

Let's cook with our recipes!

INVOLTINI OF BEEF

Involtini of Beef image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 tablespoons unsalted butter
1 1/2 cups finely chopped peeled carrots (about 3)
1 cup finely chopped onion
2 cloves garlic, minced
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
All-purpose flour, for dredging
1/2 cup dry white wine
1 bay leaf
1 (14 1/2-ounce) can diced tomatoes
1/4 cup frozen peas
1-ounce thinly sliced prosciutto, coarsely chopped

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.

INVOLTINI

Involtini image

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

Ingredients

3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
3/4 cup olive oil, or as needed
8 ounces feta cheese, crumbled
1/2 cup pine nuts
1/3 cup raisins, soaked in hot water for 10 minutes until plump, then drained
1/4 cup extra virgin olive oil, more for drizzling
2 tablespoons bread crumbs
1 garlic clove, peeled and minced
Finely grated zest of 1 lemon
1 1/2 teaspoons dried mint
2 tablespoons chopped Italian parsley leaves
1 large egg, beaten
Salt and freshly ground black pepper
2 1/2 cups drained canned crushed tomatoes
1 large ball fresh mozzarella in 1/4-inch slices

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

SWORDFISH OF INVOLTINI WITH STEAMED SPINACH

SWORDFISH OF INVOLTINI WITH STEAMED SPINACH image

Categories Fish

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 cup pine nuts
2 bunches Italian parsley, finely chopped to yield 1 cup
2 tablespoons black pepper
1 pound center cut swordfish, sliced into 4-ounce pieces 1/4-inch thick
2 cups basic tomato sauce, recipe follows
1 tablespoon hot chili flakes
1/2 cup dry white wine
1 bunch mint, leaves only, to yield 1/4 cup loosely packed
Basic tomato sauce:
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more.

Steps:

Preheat oven to 450 degrees F. In a 12 to 14-inch saute pan, heat oil until smoking. Add garlic and cook until lightly golden brown, about 30 seconds. Add pine nuts and cook, stirring constantly until toasted golden brown, about three to four minutes. Remove from heat, stir in parsley flakes and black pepper and allow to cool. Lay swordfish pieces out on counter and divide pine nut mixture among them. Carefully roll each piece like a jellyroll and secure with a toothpick. In a 12 to 14-inch oven proof saute pan, heat tomato sauce, chili flakes and wine until boiling. Place involtini in sauce, well separated and place pan in oven. Keep in oven until cooked through, about six to eight minutes. Remove from oven, sprinkle with mint leaves and serve. (An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.) Basic tomato sauce: Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

CHICKEN INVOLTINI WITH SUN-DRIED TOMATOES, PINE NUTS AND SPINACH

Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach image

Make and share this Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach recipe from Food.com.

Provided by ElizabethKnicely

Categories Chicken Breast

Time 1h10m

Yield 4 stuffed chicken breasts, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup sun-dried tomato
2 tablespoons pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup Fontina cheese, shredded
2 cups breadcrumbs
1 tablespoon butter, melted
1 tablespoon flat leaf parsley, chopped
4 boneless chicken breasts, with skin-on
salt, to taste
ground black pepper, to taste

Steps:

Pre-heat oven to 400°F.
COMBINE stuffing ingredients together in a bowl. Set aside.
PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
SHAPE handful of stuffing into a ball and place in center of each chicken breast.
WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

Nutrition Facts : Calories 589.4, Fat 26.6, SaturatedFat 9.2, Cholesterol 116.1, Sodium 720.1, Carbohydrate 43.2, Fiber 4.2, Sugar 5.2, Protein 43.4

Tips:

For the best flavor, use fresh spinach leaves. If using frozen spinach, thaw it completely and squeeze out all the excess water before using.
To make the filling, sauté the spinach with olive oil, garlic, and salt until wilted. Then, stir in the ricotta cheese, Parmesan cheese, eggs, and nutmeg. Season to taste with salt and pepper.
To assemble the involtini, lay a spinach leaf on a flat surface. Place a spoonful of the filling in the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly. Secure the involtino with a toothpick.
To cook the involtini, heat some olive oil in a large skillet over medium heat. Add the involtini and cook until golden brown on all sides. Then, reduce the heat to low and cook for an additional 10 minutes, or until the involtini are heated through.
Serve the involtini immediately, topped with your favorite sauce. You can also bake the involtini in a preheated 375°F oven for 20 minutes, or until golden brown and heated through.

Conclusion:

Involtini di Spinachi is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is perfect for a light lunch or dinner, and it is also a great way to use up leftover spinach. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.