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Involtini alla Palermitana

Pragmatic recipe
involtini alla palermitana

Involtini alla Palermitana

Involtini alla Palermitana are plural. One would be ridiculous. They are usually served on a skewer, three or four. Dexterity may be the only issue in preparing them. Simple, fast and tasty

  • Prep Time 20 Minutes
  • Cook Time 15 Minutes
  • Total Time 35 Minutes
  • Serves 4 People
  • Calories 400 kcal


  • 16 slices of veal, the size of an open hand
  • 100 grams of stale bread, made in crumbs
  • 100 grams of diced cheese, caciocavallo if possible
  • 1 white onion
  • 1 red onion
  • 30 grams of raisins
  • 30 grams of pine nuts
  • 20 bay leaves


  1. Toast your bread crumbs in a pan, and set them aside
  2. Sauté the diced white onion in olive oil
  3. Add three quarters of the breadcrumb and turn off the heat
  4. Add three quarters of the breadcrumb and turn off the heat
  5. Add the raisins, pine nuts and diced cheese
  6. You may moisten the mixture with some olive oil.
  7. Flatten the sliced meat and add a tablespoon and a half of the mixture on the meat
  8. Roll the meat up, making sure to close all sides
  9. Coat the single involtini in the remaining breadcrumb
  10. Alternate a bay leave, red onion and an involtino on a skewer
  11. Bake for 15 minutes at 180 degrees


Involtini alla Palermitana are an excellent meat dish. You can prepare the dish ahead, but avoid baking them. Place them in the oven just in time. Instead of veal you may use chicken. Make sure to flatten the slices to less then 3mm. Turkey tends to be drier. And therefore more adapt in tomato sauce. Bake or fry first anyway.The cheese is fundamental in preparing this dish. Traditionally people use caciocavallo. If you don't happen to find it, use hard cheese.You may prepare involtini on the barbecue. They need little heat since only the outer layer must cook.Buon appetito

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