Grilled Veal Rolls with Pine Nuts and Raisins
Involtini di Vitello
Region: Italy, Sicily
Category: Veal-Grilled
Season: Summer
Difficulty: Labor Intensive

Veal roll-ups are very popular in Sicily.   In this preparation the veal is pounded very thin and stuffed with bread crumbs with an aromatic seasoning of golden raisins, cheese, pine nuts, and salami.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 1:20 hours

1/2 cup golden raisins, soaked and drained

18 large bay leaves

2 pounds veal scaloppine, cut into twelve 3 x 5-inch slices, 1/8 to 1/4-inch thick

1/4 cup extra-virgin olive oil, plus additional for drizzling and brushing

1 small onion, finely chopped

2 cups dry bread crumbs

1/2 cup grated caciocavallo or pecorino cheese

1/3 cup pine nuts

8 very thin slices soppressata or other salami, cut into small bits

1 plum tomato, peeled, seeded, and finely chopped

Salt and freshly ground black pepper

2 large eggs, beaten

1 medium-size onion, peeled, quartered, and separated

Twelve 8- to 10-inch wooden skewers

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

2. Soak the raisins in tepid water for 15 minutes and then drain.  Soak the bay leaves in tepid water until needed; drain.

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

4. In a medium-size skillet, heat 2 tablespoons of the olive oil over medium heat.  Add the chopped onion and cook until translucent, stirring, 7 to 8 minutes.  Add 1 cup of the bread crumbs and 2 more tablespoons of the oil and cook, mixing thoroughly, for 1 to 2 minutes.  Remove the pan from the heat.  Add the cheese, raisins, pine nuts, soppressata, and tomato, and season with salt and pepper, and mix again.

5. Place a heaping tablespoon of stuffing on each veal slice and carefully roll up.  Secure with toothpicks.  Dip the veal rolls into the beaten eggs and then the remaining bread crumbs, making sure all surfaces are breaded.

6. Double skewer all the ingredients: on a work surface, arrange a bay leaf, piece of onion, veal roll-up, and bay leaf, in that order and push two skewers held parallel to each other about 1/2 inch apart through all the ingredients.  Repeat with the other roll-ups, then ending with a bay leaf.

7. Drizzle olive oil over the skewers and place on the grill for 8 minutes.  Brush with more olive oil, turn, and grill and grill on the other side, brushing with olive oil, until golden brown, 8 to 10 minutes.  Serve immediately.

Variation: 

Note: 

Posted: 01/02/2007