Sicilian Involtini With Ham And Cheese Food

SICILIAN INVOLTINI WITH HAM AND CHEESE

Sicilian Involtini With Ham and Cheese image

In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven. Fillings vary, but this one with prosciutto cotto and cheese is a favorite. The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.

Provided by David Tanis

Categories dinner, for two, meat, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

8 veal scallops (about 3 ounces each), sliced or pounded to 1/8-inch thickness
Salt and pepper
Extra-virgin olive oil
1/2 cup finely diced red onion, plus 1 small onion, cut into rough 1-inch squares
6 slices day-old peasant bread, roughly chopped in 1/4-inch pieces (about 2 cups)
4 ounces prosciutto cotto (cooked ham), cut into 1/4-inch cubes (about 3/4 cup)
2 eggs, beaten
4 ounces caciocavallo or Provolone cheese, diced small (about 3/4 cup)
2 tablespoons chopped fresh marjoram
1/4 cup chopped parsley
Bay leaves, fresh or dried
10 slices bread, cut into 2-by-3-inch rectangles
1 cup dry homemade bread crumbs
Pinch of dried oregano

Steps:

Season veal scallops on both sides with salt and pepper, and set aside. Heat oven to 400 degrees.
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.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 14 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1572 milligrams, Sugar 6 grams, TransFat 0 grams

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