Rollatini Shopping Tips
Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.
Rollatini Cooking Tips
Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.
Veal Rollatini is an interesting dish to me, not only because it is delicious, but because of the name. Veal, chicken or eggplant rollatini dishes are common on the menus of Italian-American restaurants. As the word rollatini might imply, these dishes consist of the main ingredient stuffed and rolled up. However, if you look in an Italian dictionary the word rollatini is nowhere to be found. The correct term is involtini. So, in Italy a dish made in this style is called involtini as in my Involtini di Pesce Spada. I’m not sure where the term rollatini originated. Perhaps, some early Italian-American chef thought the name would be more intuitive to American diners. Or it could be dialect from a specific area in Italy. If anyone has any thoughts or insight please share in the comments. Anyway, Veal Rollatini is what it was called on my Dad’s menu so I am sticking with it. If you want you can call this an Italian-American dish. Print
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- 2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
- 2 cups fresh ricotta cheese
- 1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
- 3 tablespoons Parmesan cheese (plus extra for sprinkling)
- 1/2 pound sliced prosciutto or ham (optional)
- 1 egg white
- 2-3 cups prepared tomato sauce, homemade or store-bought
- 1 loaf Italian bread, for serving
In a large skillet, fry eggplant slices in olive oil until eggplant is flexible for rolling, about 3 minutes per side. (Eggplant can also be roasted in the oven: Brush slices with olive oil and place on a baking sheet. Roast in 400-degree oven for 20 minutes, flipping eggplant halfway through cooking.)
While eggplant is frying/baking, make filling: In a large bowl, combine 2 cups of fresh ricotta, 3 tablespoons grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, 1 egg white, salt and pepper, and mix well.
Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
Coat the bottom of a deep baking dish with tomato sauce. Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini.
Bake in a 400-degree oven for about 20 minutes. (If the eggplant was baked, 30 minutes is better.) The cheese should be melted and a little bubbling should be going on. Serve.
Lidia’s Italian-American Kitchen
Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Drain the ricotta in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
Trim the stems and ends from the eggplants. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant lengthwise into1/4-inch thick slices and place them in a colander. Sprinkle generously with the coarse salt, tossing to expose all slices, and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry.
Pour ½ cup each of the olive and vegetable oils into a medium skillet over medium-high heat. While the oil is heating, whisk 2 of the eggs and 1 teaspoon salt together in a wide, shallow bowl. Spread the flour in an even layer in a separate wide, shallow bowl or over a sheet of wax paper. Dredge the eggplant slices in flour, shaking the excess off. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the pan.
When a corner of a coated eggplant slice gives off a lively sizzle when dipped into the oil, it is ready for frying. Add as many of the coated eggplant slices as fit without touching and cook, turning once, until golden on both sides, about 4 minutes. Remove the eggplant to a baking pan lined with paper towel and repeat with the remaining eggplant slices. Adjust the heat as the eggplant cooks to prevent the egg coating cooking too fast or overbrowning. Add oil to the pan as necessary during cooking to keep the level more or less the same. Allow the oil to heat before adding more eggplant slices.
Preheat the oven to 375 degrees F. Stir the drained ricotta, 2/3 cup of the grated cheese and the parsley together in a mixing bowl. Taste and season with salt and pepper. Beat the remaining egg in a separate small bowl and stir it into the ricotta mixture. Pour 1 cup of the tomato sauce over the bottom of a 10x 15-inch baking dish. Sprinkle lightly with 2 tablespoons of the remaining grated Parmigiano-Reggiano cheese. (If you don’t have a baking dish of that size, divide the sauce and rolls between two smaller dishes into which they fit comfortably.)
Lay one of the fried eggplant slices in front of you with the short ends towards you. Spoon about 2 tablespoons of the ricotta filling over the narrow end of the slice and top it with a mozzarella stick. Roll into a compact roll and place, seam side down, in the prepared baking dish. Repeat with the remaining eggplant slices and filling, placing the rolls side by side.
Ladle the remaining tomato sauce over the eggplant rolls to coat them evenly. Sprinkle the remaining grated Parmigiano-Reggiano cheese over the top of the eggplant and tear the basil leaves, if using, over the cheese.
Cover the dish loosely with aluminum foil and bake until the edges of the casserole are bubbling and the filling is heated through, about 30 minutes. Let rest 10 minutes before serving.
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
This recipe seems intimidating but it really comes together fast!
To start with this easy recipe for chicken rollatini, we first take two chicken breasts and slice each one in half lengthwise and pound thin with a meat mallet.
Now we season each chicken cutlet generously with salt and pepper.
Top each cutlet with on slice of ham followed by 1/4 cup of Swiss cheese.
Roll each chicken breast from one end to the other and secure with a toothpick.
Next, heat the avocado oil in a skillet over medium high heat.
Brown each chicken breast on all sides until the internal meat thermometer reads 165F. Remove the chicken from the pan.
Now we can work on the sauce in the same skillet.
Reduce the heat of the skillet to medium and add the mushrooms. Sauté until the mushrooms are soft. This will take about 5 minutes.
Add in the garlic and chicken broth scraping any brown bits from the bottom of the pan.
Add in the heavy cream and let simmer until thickened.
Remove the toothpicks from the chicken rollatini and slice into rounds. Serve with mushroom sauce on top.
Colcannon traditionally combines mashed potato and cabbage, but there are as many versions as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 2 medium eggplants (about 2 pounds total)
- Kosher salt
- ½ of a (10-ounce) box frozen chopped spinach, thawed
- 1 ½ cups fresh ricotta
- ¾ cup freshly grated Grana Padano
- 1 ½ cups low-moisture mozzarella, grated
- 2 tablespoons chopped fresh Italian parsley
- 3 large eggs
- 3 cups prepared tomato sauce
- Vegetable oil, for frying
- All-purpose flour
- Extra-virgin olive oil, for drizzling
Interesting Rouladen Facts
- Different versions of Rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, Franch has Paupiette, Czech has Španělsképtáčky, Hungary has Szüztekercsek, and Hungary, as well as Germany, have Rouladen.
- Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls and stuffed rolls. These are filled with a variety of ingredients, such as vegetables, cheese, and other meats.
- Originally, venison and pork were use although now beef (Rindsrouladen) or veal are usually used. However, I've also enjoyed using thinly sliced chicken breast for these.
Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.
Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice) spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Spoon marinara sauce over rolls sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.
- 4 tablespoons olive oil
- 2 large eggplants (about 3 pounds total), sliced lengthwise (about 16 slices total)
- kosher salt and black pepper
- 1 ½ cups marinara sauce
- 2 large eggs
- 1 15-ounce container ricotta
- 2 teaspoons dried oregano
- 2 cups grated mozzarella (8 ounces)
- ½ cup grated Parmesan (1½ ounces)
Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil season with ½ teaspoon salt and ¼ teaspoon pepper.
Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes let cool. Reduce heat to 400° F.
Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
- Author: Seonkyoung Longest
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 2 to 4 1 x
For the Eggplant
- 1 lb / 453g eggplant, cut into 1/2 to 1/4 -inch thin 8 slices
- 1 tsp / 4g salt
- 1/2 tsp / 2g pepper
- 3 Tbs / 45ml olive oil
For the Filling
- 1/2 cup ricotta cheese
- 1 egg
- Handful fresh basil, sliced, plus more for garnish
- Zest from 1 fresh lemon
- 1/2 tsp / 2g salt
- 1/4 tsp / 1g pepper
- 3 Tbs / 60g shredded parmigiano cheese
- 1 1/4 cup / 300ml marinara sauce
- 8 oz / 226g mozzarella, shredded or thinly sliced
- Preheat oven to 425°F / 220°C
On a parchment lined baking pan, place sliced eggplant in a single layer. Sprinkle with salt, pepper and olive oil. Bake 13 to 15 minutes or until eggplants are soften. Remove from oven and set aside.
- Meanwhile, combine all ingredients for filing in a mixing bowl and set aside. Spread 1/4 cup of marinara on bottom of a baking dish (possibly 11” x 8”) evenly.
- Place an eggplant slice on a work surface scoop 1 Tbs of filling we made earlier at one end close to you. Carefully roll eggplant lengthwise and place in prepared baking dish, seam side down. Continue with remaining eggplants and filling.
- Pour remaining marinara (1cup) and top with mozzarella. Bake 25 to 30 minutes, until sauce is bubbling and cheese is golden. Remove from oven, let it set for 5 minutes. Garnish with chopped basil if you’d like to. Enjoy!