Involtini (Braciole) alla Genovese

Involtini (what we call braciole in our dialect) are thin slices of meat that are filled with parsley, garlic, parmigiano reggiano, rolled, and tied, then slowly cooked until tender.

By Stefani Poci

@chefstefp

June 03, 2026

By Stefani Poci

Ingredients

10

thin slices of beef of choice, cut thin by butcher (I used skirt steak)
1

cup fresh parsley, finely chopped
3

garlic cloves, thinly sliced
1/2

cup Parmigiano Reggiano, grated
2

tbsp olive oil
3

large sweet white onions, cut in half and thinly sliced
2

cup of Gratsi White Wine
2

bay leaves
1

carrot, finely chopped or pulsed
1

celery stalk, finely chopped or pulsed
Salt, to taste
Big handful fresh basil

Instructions

TOTAL TIME

2 hours

4-6 servings

Involtini (what we call braciole in our dialect) are thin slices of meat that are filled with parsley, garlic, parmigiano reggiano, rolled, and tied, then slowly cooked until tender.

I grew up with this dish, and we always tied the rolls with sewing string because that’s how my nonna in Italy has done it for over 60 years. They are cooked “alla Genovese” which means the braciole simmer in a slow-cooked white wine and onion sauce that becomes soft, sweet, and deeply flavourful over time. Topped with lots of fresh basil, served with crunchy bread, and a glass of wine.

An elderly woman and a young woman, both wearing aprons, smile as they prepare food together, dipping pieces into a white dish. The scene suggests a warm, shared cooking moment in a bright kitchen.

Hands rolling thin slices of raw beef stuffed with chopped herbs, grated cheese, and seasoning on a metal surface, with bowls of parsley and salt in the background.

STEP 1

Prepare the Filling:
Lay the slices of meat flat on a work surface. Season lightly with salt. Top each slice with chopped parsley, sliced garlic, and grated Parmigiano Reggiano.

Thin slices of raw beef, chopped parsley in a red bowl, grated cheese in a brown bowl, a small bowl of salt, and a bottle of white wine are arranged on a metal surface near a window.

Slices of raw beef laid out on a metal surface, each topped with chopped herbs and grated cheese. A persons hands are sprinkling more cheese onto one of the slices from a small bowl.

STEP 2

Roll the Involtini:
Roll each slice tightly into a log and secure with kitchen twine, cotton string, or toothpicks. Set aside.

A plate piled with raw beef rolls stuffed with herbs, placed on a shiny metal surface near a window with greenery visible outside.

STEP 3

Prepare the Soffritto:
Heat olive oil in a large pot over medium heat. Add carrot and celery and cook until softened and fragrant.

STEP 4

Brown the Meat:
Add the rolled involtini to the pot and brown on all sides.

Raw beef rolls arranged in a large stainless steel pan on top of diced carrots and celery, ready to be cooked.

A close-up of browned meat rolls simmering in a pot with chopped carrots, onions, and herbs, creating a hearty and flavorful dish. Steam rises from the mixture.

A close-up of a pot filled with a stew containing beef chunks, sliced onions, bay leaves, and a rich, reddish broth.

STEP 5

Build the Sauce:
Add Gratsi White Wine, sliced sweet onions, and bay leaves. Stir gently.

Cover and reduce heat to low. Let simmer for at least 1½ to 2 hours, stirring occasionally, until the meat is tender and the onions have broken down into a soft, sweet sauce.