Involtini alla Griglia
Region: Italy
Category: Veal-Grilled
Season: Summer
Difficulty: Labor Intensive
This preparation is also simple but has that highly rustic flavor (2)LO.jpg)
coming from the pancetta. It is stuffed with garlic and parsley-flavored bread crumbs and grilled with a basting of lard.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 40 minutes
3/4 cup dry bread crumbs
3 tablespoons freshly grated pecorino cheese
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper to taste
1 pound boneless veal leg or loin, cut into 8 slices 2 1/2 x 2 1/2-inch slices
Salt to taste
Extra-virgin olive oil
1/4 pound pancetta, sliced thinly
Eight 8- to 10-inch wooden skewers
Melted lard for basting
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. In a medium-size bowl, mix together the bread crumbs, pecorino, garlic, parsley, and pepper.
3. Place each slice of veal between 2 sheets of wax paper and flatten with a mallet or the side of a heavy cleaver until thin about 4 x 3-inches.
4. Place a heaping tablespoonful of stuffing on one end of the veal slice and roll up, folding the side edges in. Mold with your hands or secure with a toothpick. Season with salt. Pour some olive oil in a large plate and dip the veal slices in the oil.
5. Double skewer all the ingredients: on a work surface, arrange a piece of pancetta, the veal roll, and another piece of pancetta, in that order, then push two skewers held parallel to each other about 1/2 inch apart through all the ingredients. Repeat with the other roll-ups.
6. Place the skewers on the grill and cook, basting with the melted lard, until golden brown, 8 to 10 minutes on each side.
Variation:
Note:
Posted: 01/02/2007
