Involtini with Parma ham, pear and gorgonzola


  • 4 thin, unbreaded (veal) cutlets
  • 2 ripe pears
  • 100 g slices of Parma ham
  • 1 pack of blue-vein cheese, eg gorgonzola with mascarpone
  • ½ bunch of grapes without seeds
  • ½ cup of vine tomatoes
  • Brassica rapeseed oil
  • Salt and pepper
  • Extra needed:
  • Plancha, baking tray or skillet
  • Cheese slicer
  • Cocktail sticks
  • Core thermometer

Preparation time


Cooking time



  1. Prepare your BBQ for immediate use with a baking tray, plancha or skillet and preheat to 180–200°C. Place the schnitzels on your work board and sprinkle with salt and pepper to taste.
  2. Cover the schnitzels with the slices of Parma ham. Cut thin slices of the pear with the cheese slicer and place a double layer on the Parma ham. Cut slices of the blue-veined cheese and place them on the pear. Roll up the schnitzels and secure with cocktail sticks.
  3. Halve the grapes. Add a little rapeseed oil on your plancha/skillet and cook your involtini (rolls), turning regularly. Roast your tomatoes on the grid and grill the grapes on the plancha or in your skillet.
  4. The veal involtini are cooked at a core temperature of 65°C. If you use pork, keep a core temperature of 70°C. Do measure the temperature of the meat and not the filling!
  5. Serve immediately.

This Involtini recipe was made by Fire & Food on the CADAC Citi Chef 40 FS!

Related products