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."
steak
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patti ...
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 productio ...
,
vegetables
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems ...
, 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, coc ...
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
A ''paupiette'' is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats. It is often featured in recipes from Normandy. It is often fried or braised, or baked in wine or stock. They are very popular in Franc ...
,
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
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categorie ...
*
Rinderroulade
Rinderrouladen (plural, singular Rinderroulade) are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia r ...
,
German
German(s) may refer to:
* Germany (of or related to)
**Germania (historical use)
* Germans, citizens of Germany, people of German ancestry, or native speakers of the German language
** For citizens of Germany, see also German nationality law
**Ge ...
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
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...
.
*Szüz tekercsek ("Virgin rouladen"), in
Hungary
Hungary ( hu, Magyarország ) is a landlocked country in Central Europe. Spanning of the Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Cr ...
a dish filled with minced meat.
*
Zrazy
Zrazy ( Polish: ''zrazy'', Lithuanian: ''zrazai'' or ''mušti suktinukai'') is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. Its origin can be traced back to the times of the Polish–Lithuanian Comm ...
(or "rolada"), in
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of . Poland has a population of over 38 million and is the fifth-most populou ...
*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
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
, 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
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months.
It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' ...
or
Pecorino Romano
Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather t ...
), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, other cheeses, minced
prosciutto
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced.
Several regions in Italy have their own variations of ''prosciutto crud ...
Italian sausage
In North America, Italian sausage (''salsiccia'' in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made ...
,
mushrooms
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans.
The standard for the name "mushroom" is ...
,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...
s,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...
,
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 nut
Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trad ...
s), 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
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
, the sauce itself is used to toss the
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...
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. Swordf ...
. 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
Saltimbocca, also spelled saltinbocca (, , ; ), is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped ("lined") with prosciutto and sage, and then marinated in wine, oil, or salt water, depending on ...
.
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 Centr ...
or the
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 ...
. The
bûche de Noël
A Yule log or bûche de Noël () is a traditional Christmas cake, often served as a dessert near Christmas, especially in France, Belgium, Luxembourg, Switzerland, and several former French colonies such as Canada, Vietnam, and Lebanon. ...
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
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of t ...
-type mixture baked in a flat pan rolled around a filling.
See also
*
Rinderroulade
Rinderrouladen (plural, singular Rinderroulade) are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia r ...
*
Negimaki
is a :Japanese-American cuisine, Japanese American food consisting of broiled strips of meat marinated in teriyaki sauce and rolled with scallions (Allium fistulosum, negi). Originally, beef was used as the protein, but other types of protein, su ...