Note: I will sometimes add cheese to this dish; like to use Fontina, Emmenthaler or Comte (Gruyère de Comte) mixed with some grated Romano for a great balance of creaminess and salty tang. Be sure not to over salt the cutlets when using cheese as it contains plenty of salty goodness naturally.
Wash and dry all the cutlets and lay them flat onto a piece of parchment or wax paper. Season both sides lightly with salt and pepper, rub some of the minced garlic onto each slice. Set aside.
Using a chopping board, thinly slice up about one to two of the sundried tomatos for each cutlet. I drain some of the oil by placing them on paper towels before I slice them.
Use the butcher’s string to tie off one end and then simply wrap the string around two to three times or as needed and tie off the end.
nce the rollatini are all rolled and tied; place them in a deep roasting pan and drizzle lightly with olive oil, add a dash of pimenton to each rollatini and a splash of white wine vinegar or white wine. Cover lightly with foil.
Place in a medium high heat oven at 425 degrees fahrenheit in the middle of the oven. Bake for 5-7 minutes covered; uncover and bake or broil for no more than 15 minutes or so until lightly golden brown and bubbly.
Serve these immediately with a garden vegetable salad and a healthy side of quinoa cooked in vegetable stock. I like to serve this with my garlic and olive oil sauteed escarole and spinach or sauteed dandelion greens in season.
Note: You can use a wide variety of vegetables and seasonings in these rollatini.
I love using chopped sauteed mushrooms & spinach, sauteed broccoli rabe & crumbled sausage meat, artichoke & fontina cheese or roasted sweet bell peppers & sauteed sweet onions.
The key here is most of the ingredients need to be already pre-cooked so the flavors meld and retain great depth and quality.
Don’t be afraid to experiment and try your own favorite filling combinations depending on the season and what is available.