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Involtini alla Palermitana recipe

Involtini alla Palermitana recipe

Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling.  Involtini can be made with meat, poultry, seafood or vegetables and with fillings like pasta, cheese, vegetables, cured meats and nuts.  This particular recipe is for the traditional involtini served in Palermo (“alla Palermitana”) and sees the Arab influence on Sicily with the use of sultanas and pine nuts in the filling. Ingredients 1 kg veal backstrap, sliced to about 5mm thick Extra virgin olive oil (to brush) 24 lemon leaves (optional) 1 large red onion, cut into quarters Breadcrumbs, for dipping For the stuffing 50g pine nuts Salt and pepper 50g sultanas 50ml extra virgin olive oil 150g pecorino cheese, grated 150g breadcrumbs 1 large red onion, chopped finely   Skewers Lemon wedges (to serve) Directions 1. Place the sultanas in a small dish of water to rehydrate for about 10 minutes.  Drain well. 2. Quickly fry the finely chopped onion in about 2-3 tablespoons of olive oil, until soft. 3. In a small bowl, add the grated cheese, breadcrumbs, pine nuts, sultanas and fried onion.    Add the remaining oil and mix well.  Season to taste.  The mixture should be quite lumpy and not compacted. 4. Flatten and soften the meat with a tenderiser or back of a knife. 5. Brush one side of the fillet with olive oil and add some of the stuffing, making sure to not overstuff. 6. Roll using the short end until a small involtino is formed.  Slice in half to form two small involtini rolls. 7. Split the quartered onion into smaller sections, so that you …