Braciolettine Arrostite alla Messinese
Region: Italy, Sicily
Category: Veal-Grilled
Season: Summer
Difficulty: Labor Intensive
This is another Sicilian roll-up or involtini, simpler than some,  (4)LO.jpg)
but just as good. They are also known as braciolettine when small like this. Remember that the key to these roll-ups is to have them grill slowly and baste frequently.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 40 minutes
1/2 cup dry bread crumbs
2 tablespoons finely chopped parsley
2 garlic cloves, very finely chopped
1/3 cup freshly grated pecorino cheese
Freshly ground black pepper to taste
Extra-virgin olive oil
1 1/4 pounds veal scaloppine, cut into eight 3 x 5-inch slices, 1/8 to 1/4 inch thick
8 thin slices butter (about 3 tablespoons)
8 slices mortadella
Salt to taste
Eight 8- to 10-inch wooden skewers
Melted lard or butter for basting
1. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium high.
2. Mix together the bread crumbs, parsley, garlic, pecorino, and pepper.
3. Place the pieces of veal 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. Place a thin slice of butter on every rectangle of meat, then cover with slices of mortadella, trimming to the same size if necessary. Cover the mortadella with some of the bread crumb mixture and lightly sprinkle with salt. Roll up and secure with toothpicks if necessary.
5. Double skewer the roll-ups: on a work surface, slide the roll-ups onto the skewers so they fit tightly, using 2 roll-ups per double skewer held parallel to each other about 1/2 inch apart
6. Place the skewers on the grill and cook until golden brown, 8 to 10 minutes on each side. Baste frequently with melted lard or butter. Serve immediately.
Variation:
Note:
Posted: 01/02/2007
