Veal Involtini - {Involtini All Siciliana}

Recipe Ingredients

8		Veal, top round - (abt 4 oz ea)
1 cup	237ml	Grated Pecorino
4 tablespoons	60ml	Bread crumbs
2		Flat-leaf parsley - finely chopped
		= (to yield 1/2 cup)
1/4 cup	59ml	Pine nuts
1/4 cup	15g / 0.5oz	Currants - soaked 1 hour in
		Warm water and drained
8		Rosemary sprigs - (3" ea) - water soaked 1 hour
		Salt - to taste
		Freshly-ground black pepper - to taste, plus
		Crushed black pepper - for garnish
2 oz	56g	Olive oil
		Lemon wedges
		Herb Salad
		Basil leaves - (large) - as needed
		Parsley leaves - as needed
1		Lemon - halved
		Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat barbecue or grill.

Using a kitchen mallet or wide cleaver, pound each slice of veal between 2 oiled pieces of waxed paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface.

In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the veal slices with salt and pepper.

Divide the Pecorino mixture among the 8 pieces of veal, spreading it out thinly. Roll the veal up tightly like a burrito and secure with toothpicks.

Lay 4 pair of veal rolls side by side 1/2-inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper, and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges. Serve with Herb Salad.

For the Herb Salad: Combine basil and parsley in a large bowl. Squeeze the juice of the lemons over herbs and sprinkle with extra-virgin olive oil. Season with salt and pepper.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F22) - from the TV FOOD NETWORK

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