Sicilian-Style Involtini

In a Hurry, Fit for Company

Involtini are veal cutlets that are stuffed and rolled. They may be cooked slowly in a sauce or skewered and grilled. In this recipe, they are rolled in bread crumbs and baked until they are brown and crispy. I first had this Sicilian version of involtini while staying at COS Winery in southern Sicily, which is co-owned by Guisto Occhipinti. His sister, Angela, provides simple and delicious meals that go very well with the family’s fine red wine. On the day she was cooking her involtini, I was, as usual, hanging out in the kitchen. This recipe, the result of my experimentation, is very close to what I tasted in Italy.

SERVES: 4 to 6

INGREDIENTS:

• 3 cups soft bread crumbs from day-old French or Italian bread
• 1½ cups freshly grated pecorino cheese or Parmigiano-Reggiano (about ⅓ pound)
• 1 tablespoon chopped fresh thyme
• About ½ cup olive oil, plus more as needed
• Salt and freshly ground black pepper
• 12 ¼-inch-thick veal cutlets (1¼–1½ pounds)
• 12 scallions
• 24 bay leaves (preferably fresh)
• 4 6-inch wooden skewers, soaked in water for 30 minutes

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Toast 1½ cups of the bread crumbs on a baking sheet until golden brown. Let them cool, then pulse them in a food processor until finely ground. Combine with ¾ cup of the cheese in a bowl and set aside.
3. For the stuffing, combine the remaining 1½ cups of bread crumbs with the remaining ¾ cup of cheese and thyme in a separate bowl. Toss with ½ cup of olive oil, and season to taste with salt and pepper. Set aside.
4. Place each veal cutlet between plastic wrap and gently pound to a thickness of ⅛ inch. Sprinkle with salt and pepper, cut into 2 pieces, and spread 2 tablespoons of stuffing on each piece. Roll up each piece and set aside.
5. Trim the roots from each scallion and cut off enough of the green part to leave about a 4-inch piece of white. Set aside.
6. Brush each cutlet with olive oil and roll in the toasted bread crumb mixture, pressing gently to make the crumbs stick. Thread a bay leaf, veal roll, scallion, another veal roll, and another bay leaf onto each skewer.
7. Place the skewers on a generously oiled baking sheet and bake for 10 minutes at 425°F. Brush with oil, turn over, and bake for 8 to 10 more minutes or until golden brown and crisp.
8. Remove from the skewers and discard the bay leaves. Serve 2-3 scallions and 4-6 rolls per person.

COOK’S NOTES:

• Use freshly made toasted bread crumbs for best results.
• This recipe can also be made with pork cutlets cut from the loin.
• For grilled skewers, brush with olive oil, salt, pepper, and thyme, and grill over medium-high heat for 6 to 8 minutes, turning occasionally.