Grilled Beef Rolls with Prosciutto and Mozzarella
Involtini alla Paesana
Region: Italy, Sicily
Category: Beef-Grilled
Season: Summer
Difficulty: Medium Difficulty

This is a county-style and popular meat roll-up from Sicily. It is double skewered, and each roll-up is stuffed with an exotic bread crumb, pine nut, and raisin stuffing, a stuffing which Sicilian folklore attributes to the Arab influence from medieval times.  I like to serve the involtini with Neapolitan-style Tomato Salad.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 60 minutes

18 large bay leaves, preferably fresh

2 tablespoons golden raisins

1 3/4 pounds beef round or flank, butterflied, and cut into twelve 3 x 5-inch slices

1 small onion, finely chopped

1 cup dry bread crumbs, plus additional for coating

1/2 cup finely diced mozzarella cheese

2 tablespoons pine nuts

One 1/16-inch slice prosciutto, finely chopped

1 large egg, beaten

Salt to taste

Twelve 8- to 10-inch long wooden skewers

Extra-virgin olive oil for drizzling

1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.

2. If using dry bay leaves, soak them in tepid water for 30 minutes and drain.  Soak the raisins in tepid water for 15 minutes.

3. Place the beef slices between 2 pieces of wax paper and flatten with a mallet or the side of a heavy cleaver until they are about 1/16 inch thick.

4. In a bowl, mix together the onion, bread crumbs, mozzarella, pine nuts, and prosciutto.  Drain the raisins and stir in.  Place a heaping tablespoon of stuffing on each beef slice.  (You can freeze any leftover stuffing for later use).  Carefully roll up the slices and secure with toothpicks. 

5. Beat the egg with a pinch of salt and spread additional bread crumbs on a large plate.  Dip the beef rolls into the egg and then the bread crumbs, making sure all surfaces are breaded.

6. Double skewer all the ingredients: place a meat roll-up on a surface and hold a bay leaf on both sides of the roll-up and skewer putting 2 involtini on each set of skewers.   Keep the 2 skewers parallel to each other about 1/2 inch apart.

7. Drizzle olive oil over the roll-ups and place on the grill for 7 minutes.  Brush more olive oil over the roll-ups, turn, and grill until golden brown, about another 7 minutes.  Serve hot.

Posted: 12/12/2006

Referenced Recipes:

Neapolitan-style Tomato Salad