1kg Thin beef steaks
1/2 White Onion
50gr Pine nuts
2 Red Onions
25 Laurel leaf
Salt and Pepper
Sicilian rolls (also called Involtini Siciliani, Spiedini or Braciole) have historically been born in the period when due to poverty the families were trying to maximize each meal using all the available ingredients: in this way, with a bit of meat, grated bread, and tomato sauce, it was able to feed many people, without sacrificing an exceptional and sophisticated taste. Nowadays the Involtini Siciliani turns out to be a characteristic dish, served in restaurants but also in fast food, or raw, at any butcher shop. The simplicity and the unique taste of this dish, make it one of the most popular dishes in the crowded Sunday lunches or in the summer grills!
Put the raisins in a pan with half white onion, finely chopped. Fry slightly everything until the onion looks dried.
Add the breadcrumb (leave some for later!) in the frying pan and continue to fry slightly for a few minutes, mixing everything together.
Move the mixture into a bowl and add two tablespoons of sauce, and pine nuts (you can also avoid if you don’t like them!).
Grate roughly the caciocavallo and add it to the bowl.
Add salt and pepper to your liking, working all with the help of a little oil: you must get a damp, malleable, very dense mix.
Take the beef slices and flatten them well: the slices must be very thin or they’ll not cook well.
Place a slice and put a spoon of mixture in the middle. Close the first long side and then the short side, so that the condiment does not come out during cooking.
Once you have formed all the rolls, take a wooden stick (well oiled) and alternate rolls, laurel leaf, and red onion petal. Continue until all rolls are finished.
Now roll all the rolls in olive oil before, and then in the breadcrumb.
Bake at 200 degrees for about 15 minutes, turn them halfway (8 Mins) so they can cook well on both sides. I suggest to serve them with roasted potatoes on the side – delicious!