Involtini, or braciole in some regions, is common throughout Italy. It involves thinly pounded meat that is stuffed, rolled, browned, and then simmered in sauce. The meat, stuffing, and sauce vary from one recipe to another, ranging from beef in tomato sauce to chicken in white wine sauce, but the results are always delicious. This particular involtini recipe is creamy, tender, and flavorful.
I love cooking with warm flavors and making hearty meals as the leaves change color and say goodbye to the heat of summer. I came up with this mushroom gravy recipe a while back and perfected the flavors … so much so that you may want to eat it all by itself!
I started with an Italian classic, involtini, but used chicken and stuffed it with thinly sliced imported mortadella, fontina, and fresh asparagus spears. It’s so easy to prepare, you can assemble it ahead of time, then just bake it for a few minutes when you’re ready, and you have a fantastic fall meal for your guests to savor.