Makes 4 servings
*I used pounded chicken breast instead of veal and pan fried them. Like Mario said "these involtini are prepared exactly the same way if you are going to braise them in a tomato sauce, fry them, or grill them." Remember not to overly salt the meat because the cheese imparts some saltiness already.
8 slices veal top round (about 4 ounces each)
1 cup freshly grated Pecorino Romano
1/4 cup fresh bread crumbs
1/2 cup finely chopped Italian parsley
1/2 cup pine nuts
1/4 dried currants or small raisins, soaked in warm water for 1 hour and drained
salt and freshly ground black pepper
8 springs rosemary, about 5 inches long
2 tablespoons extra-virgin olive oil
- Preheat the grill.
- Using a meat mallet, pound each slice of veal between two oiled pieces of foil to about 1/16-inch thick, being careful not to tear the meat. Lay each piece out on a work surface.
- In a medium bowl, stir together the pecorino, bread crumbs, parsley, pine nuts, and drained currants until well mixed. Season the veal slices with salt and pepper. Divide the pecorino mixture among the veal, spreading it out thinly. Roll each piece up tightly, starting from a short side, and secure with toothpicks.
- Lay 2 veal rolls side by side, about 1/2 inch apart, and skewer them with 2 rosemary sprigs. Repeat to make 3 more sets of rolls. Season with salt and pepper and brush with the olive oil.
- Grill, turn once, for 3 to 4 minutes per side, until nicely charred but still medium. Serve immediately, with a garnish of salad greens if you wish.
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