Grilled Veal Rolls with Mozzarella and Prosciutto
Involtini allo Spiedo
Region: Italy
Category: Veal-Grilled
Season: Summer
Difficulty: Labor Intensive

It is a delight to cut into these scrumptious rolls of grilled veal with their oozing mozzarella.  The scaloppine should be pounded quite thin before stuffing it with mozzarella and prosciutto.  Do not salt anything because the pancetta has enough salt for the whole dish.

[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]

Yield: Makes 4 servings
Preparation Time: 40 minutes

1 pound boneless veal shoulder or loin, cut into 10 to 12 slices

10 to 12 slices prosciutto (about 3 to 4 ounces)

1/4 pound fresh mozzarella, cut into 10 to 12 slices

Freshly ground black pepper to taste

About 1/4 pound pancetta, cut into 6 thick slices, and cut in half

Four 10-inch wooden skewers

Extra-virgin olive oil for basting

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

2. Place each veal slice between 2 pieces of wax paper and flatten with a mallet or the side of a heavy cleaver until it is 1/16 inch thick and at least 5 x 3 inches.  Cover each slice of veal with a slice of prosciutto and a piece of mozzarella.  Pepper to taste.

3. Roll up, press closed with your hands, and secure the ends with a toothpick so the cheese does not ooze out during grilling. 

4. On a work surface, arrange the roll-ups interspersed with pieces of pancetta and push a skewer through all the ingredients, putting 5 to 6 roll-ups on each skewer. 

5. Place the skewers on the grill and cook, turning occasionally, until golden brown, about 20 minutes.  Baste frequently with olive oil, then serve.

Variation: 

Note: 

Posted: 01/02/2007