Involtini are generally meat based, a scallop or braciola wrapped around a filling and cooked. But one can also use vegetables -- either borad leaves or slices of something along the lines of eggplant -- as a base, and wrap them up around a meatless filling. The result is perfect for a light lunch, and also well suited to Lent, if you are observing it. A couple of ideas:
Farewell, Rose
I did not know Rose Gray, and have never been to the River Cafe, one of London's most influential Italian restaurants. But Ronan Bennett's tribute is beautiful, and makes me wish I had had occasion to go.
- Involtini Vegetatiani con Biete e Patate
Leafy vegetables such as Swiss chard are perfectly suited to being rolled up, and do a fine job of containing a potato filling. This will make for a nice light lunch, if served with crusty bread and a tossed salad. - Involtini di Zucchine
With a cheese and bell pepper filling. - Involtini di Melanzana alle Noci
This is a quick easy eggplant rollup recipe that is quite newfangled in style, and will work nicely as part of a light lunch, especially if made with care, at which point it becomes quite impressive. - Involtini di Peperone
A classic Piemontese recipe, roasted bell pepper strips rolled up around tuna.
Farewell, Rose
I did not know Rose Gray, and have never been to the River Cafe, one of London's most influential Italian restaurants. But Ronan Bennett's tribute is beautiful, and makes me wish I had had occasion to go.
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