10 hot fillings for successful rolls – Italian Cuisine

Sauces, meats, cheeses, vegetables and much more. The rolls are always more exquisite if the filling is rich and tasty. Our ideas inspired by regional traditions and the desire for something new (and good)

A thin slice of meat, a bit of breadcrumbs and finely chopped herbs. Let's start from here, that is from the idea that to prepare good rolls you don't necessarily need an exaggerated amount of ingredients. Indeed, just like the meatballs, they were born to reuse the cheeses, bread and smaller parts of meat left over from previous meals.
But when the roll is not a matter of recovery, then many doors are opened. In fact, with the same slice of meat we can make endless different recipes depending on the filling which we have chosen.
Here 10 of our favorites, between classic tastes, exotic notes and regional inspirations.

Ligurian filling
To prepare this filling, use a teaspoon of pesto and one of boiled and mashed potatoes for each slice of meat, toasted pine nuts and lightly grated Parmesan cheese. The ideal cooking is in white, in a pan with oil and a glass of wine.

Here you will stuff your meat with mushrooms that you have previously sautéed, chopped hazelnuts and cheese like castelmagno. This recipe is perfect if served with a generous dose of polenta.

Fill each slice of meat with a slice of Calabrese soppressata and coarsely grated caciocavallo cheese. This filling goes well with both the white recipe and the tomato sauce.

Stuff the rolls with sausage that you have shelled and cooked in a pan with cumin and turmeric. The strong flavor of this filling suggests a white cooking and an accompaniment to the previously boiled pilaf rice.

Each slice of meat should be stuffed with a slice of fried eggplant, a few cubes of mozzarella and a spoonful of tomato sauce. Cooked in the sauce and served with pasta, they are perfect to create a rich and tasty single dish.

Bolognese filling
Stuff each slice with very finely sliced ​​mortadella, a few flakes of pistachio and a sprinkling of Parmesan.

Sicilian filling
Prepare a dough with breadcrumbs, raisins, pine nuts, oil, salt and grated caciocavallo. Use it to fill the slices of meat that you will put on a spit until it is full.

Stuff each slice of meat with cooked ham and fontina and leave to cook gently wetting with a glass of white wine. They are delicious with mashed potatoes.

Put in each slice of meat a filling of ‘nduja and cubes of provola. Given the intense flavor of the filling, it is not recommended to salt the meat.

Stuff each slice of meat with a slice of speck and a slice of malga cheese. If you cook them in white, before closing them peppery abundantly.

Our alternative ideas

Meat rolls are a great classic that always puts everyone in agreement. But sometimes we like it change a little. For this reason we have considered two different directions to vary with respect to traditional preparations.

Gallery to prepare fish rolls with different bases and fillings

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A collection of raw rolls, or prepared without turning on the stove

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