Palermo-style rolls
Involtini alla Palermitana
Meat rolls stuffed with caciocavallo, raisins and pine nuts, skewered with bay leaf and onion and cooked grilled over embers or baked.
The Palermitan rolls are a main course tasty, suitable for a lunch or dinner where you want to bring to the table neat and richly contrasting portions. The meat, sliced ​​very thinly, envelops a soft and fragrant stuffing, where the caciocavallo It combines the sweetness of the raisins, the resinous note of the pine nuts, and the freshness of the tomato. The breadcrumbs help bind the filling and create a dry, golden finish on the outside. Bay leaf and onion, alternated on skewers, add flavor during cooking. The preparation can be completed grilled over embers, for a more marked surface, or in the oven at (356°F) 180 °C for about twenty minutes, with a drizzle of olive oilThe recipe is indicated as belonging to the Sicilian tradition.
Instructions
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7 steps · natural Italian voice
Prepare theraisins
Soak the raisins in hot water until soft, then drain and squeeze carefully. Remove excess water:raisins It should be moist but not wet, so as not to make the filling too fluid and to help maintain its compact consistency.
Prepare the filling
Pour the breadcrumbs into a bowl and add the caciocavallo grated, the canned whole peeled tomatoes cut into small pieces, the caciocavallo diced fresh tomatoes, the raisins and the pine nuts. Add enough oil and mix until you get a mixture moist and evenly distributed, with no dry or excessively liquid parts.
Stuff the meat
Smooth out the beef or veal slices and place a small amount of filling in the center of each. Leave the edges free to facilitate sealing: the filling should form an even layer and not leak out when the meat is rolled.
Shape the rolls
Roll each slice up, completely enclosing the filling. Gently tighten the roll to make it compact and make sure the edges of the meat remain sealed: a well-sealed roll keeps the filling inside during cooking.
Assemble the skewers
Thread the rolls onto the wooden skewers, alternating them with bay leaves and roughly chopped onion pieces. Arrange the ingredients closely together but not too tightly, so the heat can reach the entire surface of the meat evenly.
Breading the rolls
Roll the skewers in the breadcrumbs, ensuring they are evenly coated. Make sure the breadcrumbs cover the edges as well: they should become dry and golden brown during cooking, creating a slightly crispy surface.
Cook the skewers
20 minChoose the embers or arrange the skewers in a baking pan, add a drizzle of olive oil and bake at 180°C (356°F) for about 20 minutes. If using charcoal, brush the meat with a little oil during cooking. Finish when the breading is golden and the meat is cooked through.
Chef's Tips
The editorial staff recommends keeping the slices very thin and not overdoing the filling, so the rolls close well and cook evenly without losing the filling.
Ingredients
- Ingredients for 4 people
- 12 very thin slices of beef or veal (about (17.64 oz) 500 g)
- (3.53 oz) 100 g breadcrumbs
- (3.53 oz) 100 g of caciocavallo fresh or diced primosale
- (1.76 oz) 50 g of caciocavallo grated 2 canned whole peeled tomatoes
- (1.06 oz) 30 g of raisins (golden raisins) soaked in hot water and squeezed
- (1.06 oz) 30 g pine nuts
- 1-2 onions, chopped into large pieces bay leaves
- extra virgin olive oil
- salt and pepper
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
- caciocavalloItalian delis or online
Sharp (aged) provolone
Or: Low-moisture mozzarella, for melting
⚠️ Automatic ingredient-based detection. Always check product labels.
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