Italian Involtini

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SmokinEdge

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Jan 18, 2020
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Working on Sunday supper. This Alaska salmon was hot smoked to IT of 124*. This is just for a side/appetizer. Stay tuned.

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The salmon went to a mascarpone mixture with fresh dill and lemon juice.

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All mixed up

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Then wrapped in long cucumber slices to go along with the Calabrese salad.

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Now making Arbolito rice with chicken stock and building Involtini
Both pork and chicken, I can’t get veal local.

Seasoned and pounded to 1/4” meat, then add fresh basil, prosciutto, and picante provolone. Roll up then will dredge in flour and fry.

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Crisp up the flour dredge
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Then add diced shallot, garlic and baby bellows.
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Thank you everyone for both the likes and comments. This was very delicious and can be finished in a number of ways, and built in a number of ways. It’s pretty much sky is the limit.

Build with whatever you want for protein and filling, finish with any thing from a wine reduction to a more Marsala to a marinara sauce finish. I hope this post inspires some of you and you get creative with this idea.
 
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