A roulade (
Meat
A meat-based roulade typically consists of a slice of
steak rolled around a filling such as
cheese,
Vegetable, or other meats. A roulade, like a
braising dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string.
The roulade is sliced into rounds and served. Of this common form, there are several notable dishes:
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Paupiette, French cuisine veal roulade filled with vegetables, fruits or Confectionery
-
Rinderroulade, German cuisine and Hungarian beef roulade filled with onions, bacon and pickles. Also Cabbage roll, cabbage filled with minced meat.
-
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the "birds" are typically long, served whole with a side dish of rice or Czech style bread Dumpling.
-
Szüz tekercsek ("Virgin rouladen"), in Hungary a dish filled with minced meat.
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Zrazy (or "rolada"), in Poland
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Rollade, in the Netherlands. Most 'rollades' are made from rolled pork. A typical Dutch 'rollade' is not filled. Common spices are pepper, salt and nutmeg.
Involtini
In
Italian cuisine, roulades are known as
involtini (singular
involtino).
Involtini can be thin slices of beef, pork or chicken rolled with a filling of grated cheese (usually
Parmesan or
Pecorino Romano), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, other cheeses, minced
prosciutto,
ham or Italian sausage,
Edible mushroom,
,
garlic,
spinach,
pinoli ("
Pine nut"), etc.
Involtini (diminutive form of
involti) means "little bundles". Each
involtino is held together by a wooden toothpick, and the dish is usually served (in various sauces: red, white, etc.) as a second course. When cooked in
tomato sauce, the sauce itself is used to toss the
pasta for the first course, giving a consistent taste to the whole meal.
In southern parts of Italy such as Sicily, where fish are a more plentiful element of cuisine, involtini can sometimes be made with fish such as swordfish. This term encompasses dishes like Braciola (a roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs) and saltimbocca. There are also Vegetarianism involtini made with eggplant.
Pastry
Some roulades consist of cake (often sponge cake) baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the
Swiss roll. The bûche de Noël or "Yule log" is a traditional French Christmas cake roll, often decorated with frosting made to look like bark.
Another form of non-meat roulade consists of a soufflé-type mixture baked in a flat pan rolled around a filling.
See also
