Involtini Alla Siciliana Recipes

SICILIAN INVOLTINI WITH HAM AND CHEESE

Steps:

• Season veal scallops on both sides with salt and pepper, and set aside. Heat oven to 400 degrees.
• In a skillet set over medium heat, heat 2 tablespoons olive oil. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes.
• Add bread cubes and ham, and toss well to coat. Cook for 1 minute more, then transfer mixture to a bowl and let cool to room temperature. Season with salt and pepper. Stir in eggs, cheese, marjoram and parsley.
• Place 2 to 3 tablespoons of filling on each veal slice, depending on size. Fold sides over the filling and roll each piece into a little parcel. Set aside, seam-side-down.
• Thread the parcels onto skewers: Start with a rectangle of bread, a bay leaf and a strip of red onion. Next, place a meat parcel. Continue in this fashion until skewer is full - you'll get 3 or 4 parcels per skewer. Secure by threading another skewer parallel to the first one. Place completed skewers on a baking sheet or in a dish.
• Dip a brush in olive oil and generously daub the involtini all over. Sprinkle generously with bread crumbs. Add a small sprinkle of oregano. Bake for 20 to 30 minutes, until meat is cooked through and crumbs are golden. To serve, transfer the meat rolls to a platter.

SICILIAN VEAL INVOLTINI

Steps:

• Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

INVOLTINI ALLA SICILIANA

Steps:

• Preheat the oven to 400 degrees F.
• In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the marinara (Basic Tomato Sauce) and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside.
• In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well.
• Season each piece of fish with salt and pepper and place flat on a work surface. Spread the bread crumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks. Place the rolls in the skillet with the sauce. Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes.
• Place 1 roll on each of 4 warmed dinner plates, spoon some of the sauce over each, and garnish with chopped parsley, torn oregano, fennel fronds and olive oil.

INVOLTINI DI MAIALLE

Steps:

• Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.

RIGATONI ALLA SICILIANA

Steps:

• Trim eggplant and cut into 1/2-inch pieces.
• In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
• Stir in tomatoes and break up with a wooden spoon.
• Add oregano, salt and red pepper flakes.
• Simmer for 15 minutes, stirring occasionally.
• While sauce is simmering, cook pasta following package directions.
• Drain, reserving 1 cup of the cooking water.
• Toss drained pasta with sauce.
• Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
• Stir in cheese, allow to melt slightly and serve.