Involtini siciliani (2)
Instructions
On the meat already cut and battered, smeared the suet.
Prepare the dough with most breadcrumbs, toasted in a pan you have, the pecorino, minced onion, raisins, pine nuts, salt and pepper.
Place the dough over the meat and wrap the slices on themselves, taking care to close the ends to prevent the filling from spilling.
Now, with a skewer, strung the rolls by putting between one and the other a bay leaf and onion.
Oliateli and then toss them in the remaining breadcrumbs toasted, not that you had put aside.
Sicilian rolls should be barbecued, but if this is not possible, you can do it in the oven or on a griddle.
Once cooked (cooking times are similar) served at the table on a large platter.
Ingredients and dosing for 4 persons
- 400 g of lean meat thinly sliced veal equal
- 50 g of suet
- 180 g of breadcrumbs
- 200 g of grated pecorino cheese
- 1 clove of garlic
- 2 white onions
- 1 tablespoon of pine nuts
- 1 tablespoon of sultanas
- Olive oil extra virgin
- Salt
- Pepper