Involtini alla SicilianaOur Favourites
- 400g or 4 x Veal steaks (alternatively chicken or pork)
- 8 x Bay leaf
- 1 x large Red Onion
- Sunflower Oil
- 50g x Soaked and drained raisins
- 50g x Blanched Whole Almonds
- 75g x Provolone cheese
- 75g x Fresh breadcrumbs
- 75ml x Extra virgin olive oil
- 1 x Red onion
- 6 x wooden skewers soaked in cold water
Involtini or ‘rolls’ are served all over Sicily, and one of our favourite dishes to make and eat.
This is a classic featuring veal, with a delicious balance of sweet, salty and freshness. It’s a great dish to experiment with as they can be made with veal, beef, swordfish or even aubergine with different fillings. It’s perfect for a starter, light lunch or snack.
To prepare the filling, place your raisins in hot water and leave to soak, chop the red onion finely and sauté in olive oil until sweet and caramelised.
In a food processor add the almonds and blitz, then add your cheese, cooked red onion and breadcrumbs into the mixer and blitz. Loosen the mix with the olive oil. You don’t want the mix too loose but not too compact either. Season with salt.
To assemble take your veal (which can also be replaced with pork or chicken) and flatten out with a rolling pin until around 0.5cm in thickness, take your filling and spread lightly over the veal, rolling the veal up into an Involtini and then skewing in-between a slice of red onion and fresh bay leaf.
Heat a heavy based frying pan with sunflower oil and cook the Involitini until golden on both sides and place in a preheated oven at 180 degrees celsius for 5-7 minutes until the veal is thoroughly cooked in the centre.
Serve with a fresh Sicilian Orange salad.
Photo taken from our shoot with Woman & Home