Italian Involtini

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

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


All mixed up


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


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.





Crisp up the flour dredge

Then add diced shallot, garlic and baby bellows.
Last edited:
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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