TRADITIONAL ITALIAN FLAVORS, IN A BUNDLE by David Tanis

My Italian language skills are rather limited (I’m working on it), but ordering from restaurant menus in Italy is easy. Like many Americans, I’m well acquainted with the traditional dishes. (But sadly, if the waiter then tries to engage me in conversation, I can only stammer that it’s such a lovely day.) One familiar (but occasionally complex) Italian menu term is “involtini.” It usually refers to something rolled up around a savory filling. It could be eggplant slices, swordfish cut thinly, or pounded veal (or beef or pork) cutlets. The filling could be a mixture of onions, raisins and pine nuts; a blend of onions, herbs, ham and cheese; or any number of regional variations.

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