Veal Involtini Food

SICILIAN VEAL INVOLTINI

Steps:

• Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

VEAL INVOLTINI

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.
• Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.
• Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.
• Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.
• Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.
• Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
• Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.
• Remove veal and onion from skewers and serve immediately.

INVOLTINI OF BEEF

Steps:

• Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
• Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.

VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO

Steps:

• Pound the veal until thin.
• Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
• Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
• Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
• Roll the bundles in the flour and shake off excess.
• Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
• Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
• Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.