Grilled Veal Involtini Alla Sicialiana=7f
8 slices beef, top round, -- about 4 ounces each 1 cup grated Pecorino 4 tablespoons bread crumbs 2 bunches flat parsley, finely chopped, -- to yield 1/2 cup 1/4 cup pine nuts
Ingredients
- 8slices beef, top round, -- about 4 ounces each
- 1cupgrated pecorino
- 4tablespoons bread crumbs
- 2bunches flat parsley, finely chopped, -- to yield 1/2 cup
- 1/4cuppine nuts
- 1/4cupcurrants, soaked 1 hour -- in warm water and drained
- 83-inch rosemary sprigs, -- soaked in water 1 hour
Directions
- 1
8 slices beef, top round, -- about 4 ounces each 1 cup grated Pecorino 4 tablespoons bread crumbs 2 bunches flat parsley, finely chopped,
- 2
Using a kitchen mallet or wide cleaver, pound each slice of beef between 2 oiled pieces of wax paper until thin yet not torn, about 1/16-inc
- 3
Lay each piece out on a cool working surface
- 4
In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended
- 5
Season the beef slices with salt and pepper
- 6
Divide the Pecorino mixture among the 8 pieces of beef, spreading it out thinly
- 7
Roll the beef up tightly like a burrito and secure with toothpicks
- 8
Lay 4 pairs of beef rolls side by side a half inch apart and skewer them with 2 rosemary sprigs to yield 4 sets