Sicilian Veal Involtini Recipes

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SICILIAN VEAL INVOLTINI



Sicilian Veal Involtini image

Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!

Provided by Nadia Fazio

Categories     Appetizer     Main Course

Time 55m

Number Of Ingredients 9

550 grams veal cutlets (8 cutlets (or scaloppine))
1½ cup bread crumbs (unseasoned)
5 tbsps. Parmigiano cheese (grated (or Pecorino Romano))
¼ cup fresh parsley (chopped)
1 clove garlic (finely minced)
¼ tsp salt
black pepper (to taste)
1/2 cup olive oil (plus extra for brushing and drizzling on the involtini)
100 grams caciocavallo cheese (cut into cubes or sticks)

Steps:

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

Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 47 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving

VEAL INVOLTINI



Veal Involtini image

Categories     Cheese     Backyard BBQ     Parmesan     Meat     Veal     Grill/Barbecue     Gourmet

Yield Makes 10 main-course servings

Number Of Ingredients 10

4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
2 lb veal cutlets (no more than 1/4 inch thick)
1/2 cup chopped fresh flat-leaf parsley
5 garlic cloves, minced
4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4 cups)
1 1/4 cups olive oil
1 teaspoon black pepper
1 large white onion, cut into 8 wedges and layers separated
Special Equipment
7 (10- to 12-inch) metal skewers

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.
  • Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.
  • Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.
  • Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.
  • Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.
  • Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
  • Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.
  • Remove veal and onion from skewers and serve immediately.

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

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.

SICILIAN VEAL ROULADES



Sicilian Veal Roulades image

Make and share this Sicilian Veal Roulades recipe from Food.com.

Provided by Phil Franco

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 veal cutlets
5 ounces grated pecorino siciliano cheese
2 eggs
4 ounces grated breadcrumbs
3 garlic cloves
1 tablespoon chopped parsley
olive oil
1/2 cup white wine vinegar
1 lemon, zest of
salt and pepper

Steps:

  • Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper.
  • Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.
  • Beat the eggs in a separate bowl.
  • Remove the slices of veal from the marinade and dry them with paper towels.
  • Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.
  • Roll the slices with the cheese on the inside and pin the edges with a tooth pick.
  • Dip the roulades in the egg again, and then cover in the breadcrumbs.
  • In a deep pan fry the roulades in abundant oil, turning them frequently.
  • Serve immediately.
  • Serves 4.
  • That's it!

Nutrition Facts : Calories 152.4, Fat 4, SaturatedFat 1.1, Cholesterol 105.8, Sodium 243.4, Carbohydrate 21.4, Fiber 1.4, Sugar 2, Protein 7.1

INVOLTINI ALLA SICILIANA



Involtini Alla Siciliana image

From Iron Chef Mario Batali on Food Network, this is a swordfish recipe from Sicily that sounds very good. NOTE: The marinara sauce listed in the recipe is really Chef Batali's Basic Tomato Sauce (Recipe #57352)--time to make sauce is not included in cooking time.

Provided by under12parsecs

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil, plus extra for garnish (extra-virgin)
1/2 cup olive (whole Gaeta olives)
1/4 cup capers (salt-packed, rinsed and drained)
1 tablespoon hot red pepper flakes
2 tablespoons pine nuts
1/4 cup currants
1 1/2 cups tomato sauce (original recipe uses Basic Tomato Sauce)
1 cup dry white wine
1/2-1 cup fresh breadcrumb
2 oranges, zested
1/4 cup fresh flat-leaf parsley, finely chopped, plus extra for garnish
kosher salt & freshly ground black pepper
1 1/2 lbs swordfish, cut into 4 (1/3-inch-thick)
fresh oregano leaves, torn
fennel leaves, for garnish

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.

Nutrition Facts : Calories 596.9, Fat 30.6, SaturatedFat 5.3, Cholesterol 112.2, Sodium 1103, Carbohydrate 33.2, Fiber 5.4, Sugar 17.9, Protein 38.6

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

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

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