Sicilian Involtini With Ham and Cheese
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8veal scallops (about 3 ounces each), sliced or pounded to ⅛-inch thickness
- Salt and pepper
- Extra-virgin olive oil
- ½cup finely diced red onion, plus 1 small onion, cut into rough 1-inch squares
- 6slices day-old peasant bread, roughly chopped in ¼-inch pieces (about 2 cups)
- 4ounces prosciutto cotto (cooked ham), cut into ¼-inch cubes (about ¾ cup)
- 2eggs, beaten
- 4ounces caciocavallo or Provolone cheese, diced small (about ¾ cup)
- 2tablespoons chopped fresh marjoram
- ¼cup chopped parsley
- Bay leaves, fresh or dried
- 10slices bread, cut into 2-by-3-inch rectangles
- 1cup dry homemade bread crumbs
- Pinch of dried oregano
Nutritional analysis per serving (6 servings)
497 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 57 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 35 grams protein; 1572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season veal scallops on both sides with salt and pepper, and set aside. Heat oven to 400 degrees.
- Step 2
In a skillet set over medium heat, heat 2 tablespoons olive oil. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes.
- Step 3
Add bread cubes and ham, and toss well to coat. Cook for 1 minute more, then transfer mixture to a bowl and let cool to room temperature. Season with salt and pepper. Stir in eggs, cheese, marjoram and parsley.
- Step 4
Place 2 to 3 tablespoons of filling on each veal slice, depending on size. Fold sides over the filling and roll each piece into a little parcel. Set aside, seam-side-down.
- Step 5
Thread the parcels onto skewers: Start with a rectangle of bread, a bay leaf and a strip of red onion. Next, place a meat parcel. Continue in this fashion until skewer is full — you’ll get 3 or 4 parcels per skewer. Secure by threading another skewer parallel to the first one. Place completed skewers on a baking sheet or in a dish.
- Step 6
Dip a brush in olive oil and generously daub the involtini all over. Sprinkle generously with bread crumbs. Add a small sprinkle of oregano. Bake for 20 to 30 minutes, until meat is cooked through and crumbs are golden. To serve, transfer the meat rolls to a platter.
Private Notes
Comments
Pork Tenderloin cutlets make great veal substitutes for involtini, piccata, etc. I doubt many would know the difference with the substitution. Easier to find and less expensive. Just cut a 2 inch section of Tenderloin, pound it thin & proceed with recipe.
Turkey cutlets are great for involtini.
I learned to make these from my papa.Two differences: we did not ever use rectangles of bread you specify, and we placed the involtini in a large dutch oven with a lot of sliced sweet onion,a dash of water (chicken broth if you prefer),and simmer until meat is tender, onions are tender and browned A sauce will occur and it's nice to have a chunk of good bread to dunk in the sauce, gathering some of the sweet onions.Sometimes called 'vitelle in carozza'. JOY in your mouth!
Easter dinner. Used chicken thighs since I couldn’t get veal otherwise made as written. Ponded thighs as thin as I could but I ended up rolling instead of folding but it worked out. Served with creamed nettles - just like creamed spinach. Served with Italian wine. It’s was lovely and will make for company.
I grew up eating involtini (aka braciole by many Italian Americans) but they were fried and set into a tomato sauce. I made this as instructed and only modification was to add chopped hard boiled egg to the stuffing. As recommended by others, I used pork tenderloin. Beautiful presentation but I found it to need a sauce. I roasted it on a flat cast iron round similar to that shown. I'll make again but next time will use a skillet so I can deglaze and make a butter-based sauce.
Followed the recipe exactly and it was absolutely delicious. My dinner guests practically licked their plates. I’ll definitely make this again and may add a bit more cheese to the filling, but other than that it was a complete winner. I’ll also double the filling and bake it next to the skewers-it was that good!
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