Sicilian stuffed meat rolls

A few months have passed since this blog started and I have realized I still haven’t posted a meat recipe. Far from being a vegetarian, I had to suggest something. So here is an evergreen dish of Sicilian cuisine, or to be more precise, an irresistible specialty from Palermo, quite perfect to taste the whole year long. I’m talking about stuffed meat rolls, a tasty main dish which smells of laurel, with an unmistakable Mediterranean heart. Available in two variations, baked or also pan cooked with white wine, these rolls are an explosion of flavours you will never be able to do without again. 

Ingredients for 4 persons
– thin slices of veal, 12
– bread crumbs, 1oog
– Sicilian aged caciocavallo cheese (or Parmigiano), grated, 50g
– Sicilian fresh caciocavallo cheese (or provola), 100g
– garlic, 1 clove
– onion, 1
– laurel leaves
– extra virgin olive oil
– salt and pepper
– long skewers
– white wine, 1 glass (only if you choose to cook in the pan)

Lay the veal slices over a chopping board and beat slightly with a meat mallet, being careful not to shred them. In a bowl, mix the bread crumbs together with the grated caciocavallo cheese, the fresh caciocavallo cheese cut into small dices, salt, pepper and oil enough to soften the whole stuffing. Grease the meat with a little oil, place a tablespoon of stuffing over each slice of meat and roll. Put the rolls on the skewers, alternating with slices of onion and laurel leaves. Sprinkle a little olive oil over the rolls then place them in a greased baking tin. Cook in a hot oven at 180°C for about 25 minutes. Salt while still hot and serve immediately. If you prefer a softer result, quickly brown the rolls in a pan with a little olive oil then add the white wine and let it evaporate. This will give you a tasty sauce too.

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