Sicilian-style rolls

Name: Involtini alla siciliana
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 600 g di fettine di manzo sottili; 100 g di pangrattato; 30 g di uvetta, ammollata in acqua tiepida e ben strizzata; 30 g di pinoli, leggermente tostati; 100 g di caciocavallo a dadini; Prezzemolo tritato q.b.; Aglio tritato q.b.; Basilico tritato q.b.; Olio extravergine di oliva q.b.; Sale q.b.; Pepe nero q.b.; Foglie di alloro q.b.; Spicchi di cipolla q.b.

Involtini alla siciliana

Traditional recipe

Slices of beef rolled in breadcrumbs, raisins, pine nuts and caciocavallo, cooked grilled over embers: the Sicilian bittersweet signature.

45 min

4 servings

Easy

Sicily

EasySicily

Sicilian involtini (braciolini) are widespread throughout Sicily, with variations from region to region. The sweet and sour filling reflects the Arab-Norman influences of medieval cuisine. In Palermo, they are skewered with bay leaf and onions for the grill. In Catania, cooking in skillet with sauce. Theraisins and pine nuts are a culinary legacy that has survived for a thousand years.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the filling

10 min

Mix the breadcrumbs with theraisins squeezed, toasted pine nuts, the caciocavallo, parsley, garlic, basil, and pepper. Drizzle with a little oil and mix: the mixture It should be moist but grainy, without forming a compact dough.

Shape the rolls

7 min

Lay out the slices and distribute about a half in the centre. teaspoon of filling. Roll each slice tightly and secure with a toothpick. Thread the rolls onto the skewers, alternating them with bay leaf and onion; make sure they are uniform in size.

Cook and serve

13 min

Cook the skewers over open fire or a hot griddle for 8-10 minutes, turning them frequently and brushing them with a little oil. Aim for a golden brown surface and a regular sizzle. skillet Use medium-high heat and cover for 1-2 minutes. Let rest for 2 minutes, then serve.

Chef's Tips

The filling must be generous. Raisins and pine nuts are essential. Grilled over embers the scent of thebay leaf it's extraordinary.

Ingredients

(21.16 oz) 600 g thinly sliced beef
(3.53 oz) 100 g breadcrumbs
(1.06 oz) 30 g of raisins, soaked in warm water and well squeezed
(1.06 oz) 30 g pine nuts, lightly toasted
(3.53 oz) 100 g of caciocavallo diced
Chopped parsley as needed
Minced garlic as needed
Chopped basil as needed
Extra virgin olive oil as needed
Salt as needed
Black pepper as needed
Bay leaves as needed
Onion wedges as needed

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

Allergens detected

🌾Gluten🌰Dried fruit

⚠️ Automatic ingredient-based detection. Always check product labels.