Stuffed Veal Rolls, Sicilian Style

Call it braciole, farsumagru or involtini depending on where you are in Italy and you are talking about meat, specifically thin veal slices that are rolled around a stuffing of breadcrumbs, cheese, herbs or vegetables.  These are usually cooked stovetop in olive oil or butter or braised in some sort of sauce or wine.  In Messina, Sicily, you will find involtini stuffed with what is called “molica condita,” a combination of dry fresh breadcrumbs, fresh parsley, grated Pecorino Romano cheese, caciocavallo or provolone cheese, garlic, salt and pepper. Tradition holds that the Spaniards introduced this dish.  The involtini are also threaded onto wooden skewers and either grilled, baked or pan seared.


Serves 4


  • 1 1/2 cups dry breadcrumbs
  • 1/4 cup minced fresh parsley
  • 1/2 cup grated Pecorino Romano cheese
  • 1 large clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 thin slices veal cutlet (about 1 pound ), at least 3 inches wide and 4 inches long
  • 1/2 pound caciocavallo or provolone cheese at room temperature, cut into 8 slices or grated
  • 4 tablespoons olive oil or butter plus extra for brushing the involtini
  • 8 wooden skewers soaked in warm water forminutes


  1. In a bowl, combine 1/2 cup of the breadcrumbs, parsley, Pecorino Romano cheese, garlic, salt and pepper. Add enough water (about 1/4 cup) to just moisten the mixture enough so that when a small amount is compacted between your fingers, it holds together and does not fall apart.
  2. Divide and spread this mixture over the veal slices. Top each slice with some of the caciocavallo or provolone cheese.
  3. Roll each veal slice up like a jellyroll and tie them in several places with kitchen string.
  4. Spread the remaining breadcrumbs in a large casserole dish. Brush the involtini with olive oil then roll them in the breadcrumbs on both sides.
  5. If using skewers, remove them from the soaking water, dry them, and thread two involtini on each one.
  6. Place the involtini side by side on a rimmed baking sheet that has been brushed with olive oil. Set aside.
  7. Preheat the oven to 325°F.
  8. Bake the involtini for 12 to 15 minutes or until an instant read thermometer registers 150°F.
  9. If cooking the veal stove-top, heat the olive oil or butter in a large sauté pan and brown the skewered involtini on both sides until nicely browned, about 4 minutes. Remove strings before serving.
  10. Serve with potato salad.

This recipe was featured on Season 28 - Episode 2826.

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Susan Colello

I’m going to do this on the grill for my next cookout. Sometning new! But going to use chicken. Veal is something l won’t take part in.


I’d like to use beef instead of veal. What cut of beef would be good to slice and use instead of the veal? Thanks!

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