My Grandfather on my Dad's side was the epitome of everything Italian and Sicilian. Adding to this stereotype of course was the fact he owned a bar too. I am not kidding either. The Co-Owner of the bar was......let's just say he was an unsavory type. The Bar was called the Queens Bar. Everyone in the neighborhood hung out at the bar. And yes before you ask it was a hangout for the "M". Poppi (that's what we called my Grandfather) made a lot of food for the bar and everyone loved eating there. It was not a restaurant mind you but a dark and gloomy bar. Anyhow he just loved to cook and share his food and that's what he did. Oh and he never charged anyone for his food either. Anyhow more on that at a later time.
Although my fond childhood memories serves as a platform for this dish Poppi made the traditional Braciola which is braised (or at least his was). Note: the Involtini name is the Italian name and the Braciola is the American name for virtually the same dish. Based on what I know all Braciolas are braised and Involtini can be both braised and fried.
This is not exactly a recipe but something I threw together quickly because Veal Scallopini was available. In the NW this is not a common meat to have on the shelves so when it's available.... BUY BUY. Just a note about this meat. I could have used very thin cut top round meat but it would have made for a very tough Involtini. If I was going to make a traditional Braciola it would have been fine of course due to the braising.
Take a medium onion or shallots whatever you have on hand, salt, pepper, red pepper, herbs etc. Saute until slightly browned.
Choose your favorite Salumi and get ready to roll them up.
Add the cooled mixture you created and top with some additional cheese.
Roll these babies up into cute bundles of joy. Note: Involtini (diminutive form of involti) means little bundles.
Crack a few eggs and season to your heart's delight.