A roulade () is a dish of filled rolled meat or pastry. Roulade can be savory or sweet.

Swiss roll A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake i ...

is an example of a sweet roulade. Traditionally found in various

European cuisine European cuisine comprises the cuisines of Europe "European Cuisine."

Meat

A meat-based roulade typically consists of a slice of steak rolled around a filling such as

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

, vegetables, or other meats. A roulade, like a

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

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: * Paupiette,

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

veal roulade filled with vegetables, fruits or sweetmeats * Rinderroulade, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat. *Španělské ptáčky (Spanish birds) are roulade in

Czech cuisine Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contem ...

. 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 dumplings. *Szüz tekercsek ("Virgin rouladen"), in Hungary a dish filled with minced meat. * Zrazy (or "rolada"), in Poland *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 cheese or Pecorino Romano), sometimes

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

to give consistency and some combination of additional ingredients such as bread crumbs, other cheeses, minced prosciutto, ham or Italian sausage, mushrooms, onions,

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

, ''pinoli'' ( pine nuts), 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 Swordfish (''Xiphias gladius''), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfis ...

. This term encompasses dishes like '' braciole'' (a roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs) and saltimbocca.

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 The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Centra ...

or the

. 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.

References

{{Authority control Garde manger Austrian cuisine Hungarian cuisine French cuisine German cuisine Italian meat dishes Swiss cuisine Culinary terminology Italian cuisine

Involtini

Pastry

See also

References