Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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 for 20 minutes
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.
Divide and spread this mixture over the veal slices. Top each slice with some of the caciocavallo or provolone cheese.
Roll each veal slice up like a jellyroll and tie them in several places with kitchen string.
Spread the remaining breadcrumbs in a large casserole dish. Brush the involtini with olive oil then roll them in the breadcrumbs on both sides.
If using skewers, remove them from the soaking water, dry them, and thread two involtini on each one.
Place the involtini side by side on a rimmed baking sheet that has been brushed with olive oil. Set aside.
Preheat the oven to 325°F.
Bake the involtini for 12 to 15 minutes or until an instant read thermometer registers 150°F.
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.
Serve with potato salad.
This recipe is featured on show 2826 – Stuffed Veal Rolls, Sicilian Style.