Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds (1 k) veal, in 6 cutlets or scallops
- 1 1/2 cups finely crumbled bread (remove and discard the crust) or bread crumbs
- 3 ounces (75 g) grated pecorino (you'll want fairly, though not extremely sharp cheese here)
- 3 tablespoons minced parsley
- 2 cloves finely minced garlic
- Coarsely ground pepper
- Salt
- Extravirgin olive oil
Preparation:
Begin by pounding the slices of meat with a pounder to flatten them out. Combine the crumbled bread with the grated cheese, parsley and garlic, and season the mixture to taste with salt and coarsely ground pepper. Rub the slices of meat with olive oil and dredge them in the bread crumbs, then roll them up and stick them with skewers so they stay closed. Set them over the coals and cook them until done, basting them with more olive oil. Serve them hot.Yield: 6 servings of Sicilian grilled involtini.
