The one I wrote here is for Involtini alla Siciliana, Beef Rolls Sicilian Style. Normally, veal cutlets are in order for this dish, but once tenderized, I have also used other meats, like beef and even turkey, with equally delicious results.
Ingredients and Instructions (serves 4):
- 8 slices of veal scaloppine (each about 2.5 oz or 75 g)
- 1 small jar of artichoke hearts in olive oil (6 oz)
- 2 oz or 60 g of Prosciutto
- 3 oz or 85 g of grated Parmesan cheese
- 2 tablespoons of sesame butter (Tahini paste), room temperature
- 1/2 cup of white wine
- 1 onion, finely chopped
- ½ cup of finely chopped Italian parsley
- 3 tablespoons of extra-virgin olive oil
- ½ cup of vegetable broth
- 2 tablespoons of all-purpose flour
- salt and pepper
- few tablespoons of tomato sauce (optional)
- Drain the artichoke hearts and slice them, finely. Finely chop the ham and mix it with the sesame butter and the grated Parmesan cheese. Add few drops of extra-virgin olive oil to help combining all the ingredients, if necessary.
- Pound the meat to a thickness of about ¼ inch (1/2 cm). Lay the slices on the chopping board and spread on each a bit of the Prosciutto mixture and artichoke hearts, equally divided. Sprinkle with some of the chopped Italian parsley and just a little of salt and pepper.
- Roll up the slices, tie them with some kitchen twine or secure each roll with a toothpick; either way, make sure they are tightly rolled and will not release the stuffing while cooking. Finally, place the flour in a dish and dredge the rolls in it.
- Put the oil in a saucepan over medium heat, sauté the chopped onion and then add the rolls, cooking them until browned all over. Add the white wine, lower the heat and continue cooking for about 8 minutes, adding a little hot broth at a time, as needed, to complete the cooking.
- Once the rolls are well cooked, remove the twine or toothpicks, transfer to a pre-heated serving plate with their cooking sauce and serve immediately.
- If you like, warm up a few tablespoons of good tomato sauce and pour over the rolls.
Cinzia Aversa 2013