Involtini alla Palermitana (Sicilian Beef Involtini)

Method12 steps · about 1 hr 5 min

1. 1

   Step 1: Soak the 30 g raisins in warm water until plump while you prepare the remaining filling ingredients.

   Uses 30 g raisins, soaked and drained before filling · Warm water, enough to soak the raisins; discarded after soaking

2. 2

   Step 2: Blitz the 200 g stale bread into crumbs. Toast them in a dry pan until crisp; they do not need to turn golden.

   Uses 200 g stale crusty bread for the filling crumbs

3. 3

   Step 3: Finely chop one of the two white onions. Sauté it in its separate 1–2 tbsp olive oil until soft and translucent. Stir in the passata (140 g) with the pinch of filling salt and pepper, then turn off the heat and set aside.

   Uses 1 white onion, finely chopped for filling · 1–2 tbsp olive oil for the chopped filling onion · 140 g passata · 1 pinch salt for the tomato-onion filling · 1 pinch black pepper for the tomato-onion filling

4. 4

   Step 4: Chop the sun-dried tomatoes (50 g) and cube the Caciocavallo. Put them in a bowl with the toasted bread crumbs, tomato-onion mixture, pine nuts (30 g) and grated Pecorino (40 g). Squeeze excess soaking water from the raisins and add them too.

   Uses 50 g sun-dried tomatoes, chopped for filling · 60 g Caciocavallo cheese, cut into small cubes; provolone may replace it · toasted filling breadcrumbs · cooked tomato-onion mixture · 30 g pine nuts · 40 g Pecorino, finely grated · soaked raisins, squeezed dry

5. 5

   Step 5: Mix the assembled filling thoroughly so the tomato-onion mixture moistens the breadcrumbs and the cheese, raisins and nuts are evenly distributed.

   Uses assembled breadcrumb-cheese filling

6. 6

   Step 6: Trim sinew and silverskin from the 900 g beef and cut it into 16 slices about ¼ inch thick, each roughly 5–6 inches long. Gently pound each slice to about half its original thickness.

   Uses 900 g topside/top-round beef, trimmed and cut into 16 thin slices

7. 7

   Step 7: For the first roll, squeeze 2 tbsp of the prepared filling into a compact croquette shape and place it at one end of one prepared thin beef slice.

   Uses 2 tbsp prepared filling for the first roll · 1 of 16 prepared thin beef slices

8. 8

   Step 8: Roll this first beef slice around its filling, tucking the sides inward as you go to enclose it.

   Uses first filled thin beef slice

9. 9

   Step 9: Repeat with the remaining 15 beef slices and filling, using about 2 tbsp filling per roll. Cut the reserved second onion into wedges. Put four rolls on each of four skewers, with a fresh bay leaf and onion piece between neighbouring rolls, using as many leaves as needed from the 20 available.

   Uses first rolled involtino · Remaining 15 prepared slices · Remaining filling, about 2 tbsp per roll · Reserved 1 white onion, cut into wedges · Fresh bay leaves as needed between rolls

10. 10

    Step 10: Brush the assembled skewers lightly with the separate coating olive oil, then dust them with fine unseasoned breadcrumbs.

    Uses four assembled involtini skewers · Olive oil, a little for brushing the rolls before breadcrumb coating · Fine unseasoned breadcrumbs, as needed for coating

11. 11

    Step 11: Heat the separate 2–3 tbsp frying oil in a large pan over medium heat. Pan-fry the coated skewers for 4 minutes on the first broad side, then turn and fry for 4 minutes on the other. Hold them on their narrow sides to brown each end for 30–60 seconds, until the thin beef rolls are cooked through and the crumbs are crisp.

    Pan-fry first side 4 minutes; repeat for second side · 4 minUses breadcrumb-coated involtini skewers · 2–3 tbsp olive oil for pan-frying the skewers

12. 12

    Step 12: Serve the four cooked skewers as four generous or six smaller portions, removing the skewers and bay leaves before eating. A separately prepared salad, vegetables or beans may be served alongside.

    Uses cooked crisp beef involtini skewers