fbpx
0 0
Sicilian Rolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1kg Thin beef steaks
1/2 White Onion
150gr Breadcrumbs
50gr Pine nuts
2 Red Onions
25 Laurel leaf
150gr Caciocavallo cheese
50gr Raisins
Olive oil
Salt and Pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sicilian Rolls

  • 40min
  • Serves 5
  • Medium

Ingredients

Directions

Share

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!

 

(Visited 4,157 times, 1 visits today)

Steps

1
Done

Put the raisins in a pan with half white onion, finely chopped. Fry slightly everything until the onion looks dried.

2
Done

Add the breadcrumb (leave some for later!) in the frying pan and continue to fry slightly for a few minutes, mixing everything together.

3
Done

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!).

4
Done

Grate roughly the caciocavallo and add it to the bowl.

5
Done

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.

6
Done

Take the beef slices and flatten them well: the slices must be very thin or they’ll not cook well.

7
Done

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.

8
Done

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.

9
Done

Now roll all the rolls in olive oil before, and then in the breadcrumb.

10
Done

Bake at 200 C° 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!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Pani Cunzatu
next
Pasta with melted cauliflowers
previous
Pani Cunzatu
next
Pasta with melted cauliflowers

One Comment Hide Comments

Add Your Comment