Veal Involtini alla Siciliana is a modern American recipe for a classic Sicilian-inspired dish of veal rolls with a fruit, cheese and pine nut stuffing that are secured with toothpicks, threaded onto rosemary skewers and cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic American version of: Veal Involtini alla Siciliana.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
8 veal steaks, about 120g each
75g grated Pecorino Romano cheese
4 tbsp fine breadcrumbs
2 bunches flat-leaf parsley, finely chopped
4 tbsp pine nuts, chopped
4 tbsp currants, soaked for 60 minutes in warm water and drained then chopped
8 x 8cm long rosemary sprigs, soaked in a bowl of water for 60 minutes
salt and freshly-ground black pepper, to taste
60ml olive oil
lemon wedges
salt and freshly-ground black pepper, to taste
Method:
Place the beef between two sheets of clingfilm (plastic wrap) and pound with a mallet or rolling pin until about 2mm thick (take care they do not tear).
Combine the cheese, breadcrumbs, parsley, pie nuts, and currants in a bowl. Stir until well blended. Season the veal slices liberally with salt and black pepper. Now divide the stuffing mixture between the veal slices. Turn the two ends of the veal over then wrap up tightly into a sausage, so that the stuffing is enclosed inside. Secure with toothpicks. Lay four pairs of the involtini (veal rolls) side by side, setting them 1cm apart. Use two of the rosemary sprigs to skewer the veal rolls together, so that you end up with four pairs. Season with salt and black pepper then place on a hot barbecue and cook for about 4 minutes per side, or until done through.
