Involtini di Pioppo, Sicilian meat rolls
Risotto di verza -savoy cabbage. is a winter dish. Full of strong flavour and extolled for its health benefits. We follow a classic risotto recipe. The recipe is basic, so you can build on it.
- Prep Time 25 Minutes
- Cook Time 10 Minutes
- Total Time 35 Minutes
- Serves 4 People
- Calories 500 kcal
Ingredients
- 1 kilogram of sliced beef
- 200 grams of seasoned caciocavallo cheese
- 200 grams of ham
- 150 grams of breadcrumbs
- 50 grams of raisins
- 50 grams pine nuts
- 24 bay leaves
- 1 white onion
- 1 red onion
- Salt and pepper
Instructions
- Flatten the beef slices with a mallet
- Mix the breadcrumb, cheese, raisins and pine nuts
- Finely chop the white onion and fry
- Unite the ingredients and mix thoroughly in a bowl
- Put one spoon of the mixture on a slice of beef
- Roll the beef up
- Pass the roll in oil and then in breadcrumbs
- Skewer the rolls, alternating with a bay leave and and onion
- Bake for about 6 minutes at 190 degrees
Notes
Involtini di Pioppo are spectacular. Serve two to three rolls per person. Instead of baking they can be fried in a pan. Or even barbecued.What sets the Pioppo rolls apart is the choice of cheese. Seasoned caciocavallo. As alternative use pecorino. Or Parmesan if you really have to.Many don't appreciate raisins. Probably because you used the wrong ones. The Sicilian raisins are small, black and slightly acidic. They contrast wonderfully in savory dishes.Some add diced cold cuts, such as ham. Outspoken cuts tend to take the upper hand. Serve the involtini di Pioppo with a robust wine. As Finimondo by Cantine Carlo Pellegrino
