Sicilian Involtini With Ham And Cheese Recipes

SICILIAN INVOLTINI WITH HAM AND CHEESE

Sicilian Involtini With Ham and Cheese image

In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven. Fillings vary, but this one with prosciutto cotto and cheese is a favorite. The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.

Provided by David Tanis

Categories dinner, for two, meat, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

8 veal scallops (about 3 ounces each), sliced or pounded to 1/8-inch thickness
Salt and pepper
Extra-virgin olive oil
1/2 cup finely diced red onion, plus 1 small onion, cut into rough 1-inch squares
6 slices day-old peasant bread, roughly chopped in 1/4-inch pieces (about 2 cups)
4 ounces prosciutto cotto (cooked ham), cut into 1/4-inch cubes (about 3/4 cup)
2 eggs, beaten
4 ounces caciocavallo or Provolone cheese, diced small (about 3/4 cup)
2 tablespoons chopped fresh marjoram
1/4 cup chopped parsley
Bay leaves, fresh or dried
10 slices bread, cut into 2-by-3-inch rectangles
1 cup dry homemade bread crumbs
Pinch of dried oregano

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.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 14 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1572 milligrams, Sugar 6 grams, TransFat 0 grams

INVOLTINI DI CARNE ALLA SICILIANA

Involtini Di Carne Alla Siciliana image

Provided by Emeril Lagasse

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 3/4 to 2 pounds top round, sliced into 4 to 6 long slices about 1/4-inch thick
1/2 cup extra virgin olive oil
1 cup finely chopped onion
1/2 cup lightly toasted bread crumbs
1/2 cup finely grated Pecorino Romano
1/3 cup raisins, soaked in warm water until plump
1/3 cup lightly toasted pine nuts
3 tablespoons chopped parsley leaves
1 lemon, zest finely grated
Salt and freshly ground black pepper
Salt and freshly ground black pepper
16 fresh bay leaves
32 pearl or other small boiling onions, blanched and peeled

Steps:

Cut each 1/4-inch thick slice of meat into portions about 2 to 2 1/2 by 4 to 5 inches. Transfer the slices to sheets of plastic wrap, cover with plastic wrap, and, using the smooth side of a meat mallet, pound the sliced top portions until slices are very thin - ideally about 1/8-inch thick, being careful not to tear the meat. You should have approximately 16 (3 by 6 to 7-inch) rectangular portions of meat.
In a small skillet heat 2 tablespoons of the olive oil on a medium-high heat and saute the onion until tender and translucent. Transfer to a small mixing bowl and add the bread crumbs, cheese, raisins, pine nuts, parsley, and lemon zest. Season with salt and pepper, to taste. Set aside for filling.
Preheat a grill, grill pan, or broiler to high heat.
Lay the beef slices on a clean flat work surface and drizzle with 4 tablespoons of the remaining olive oil, turning to coat evenly. Season with salt and pepper. Divide the bread crumb mixture evenly among the beef slices, about 2 tablespoons each, placing the filling on 1of the short ends. Using your fingers, roll the slices lengthwise up and over the filling until the meat is completely rolled up. Using butcher's twine, tie both ends of each roll firmly to secure. Thread the meat rolls onto 2 skewers, 1 at either end of the roll, and thread bay leaves and onions onto each skewer, then top with a second beef roll and 2 more onions, until you have used all of the ingredients, like a kabob. Lightly brush each skewer with some of the remaining olive oil. You should have 8 double-skewered kabobs, each with 2 beef rolls, 4 onions, and 2 bay leaves.
Grill the skewers, turning occasionally, until meat is charred on the outside but still medium-pink on the inside, about 4 to 5 minutes per side. Set skewers aside to rest for 5 to 10 minutes before serving.

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