Ingredients
SLICES OF VEAL OR VEAL
750 g (approximately 12-15 slices)
BREADCRUMBS
120 grams
CACIOCAVALLO
100 grams
RAISINS
40 grams
PINIONS
40 grams
LAUREL
20 sheets
RED ONIONS
2
PARSLEY
1 strand
BREADCRUMBS
prove
EXTRA VIRGIN OLIVE OIL
prove
SALT
prove
PEPPER
prove
Sicilian rolls are a typical second dish from the Palermo area. These are delicious meat rolls filled with toasted breadcrumbs, dried onion, grated caciocavallo cheese, raisins, pine nuts and chopped parsley, which are traditionally served skewered on wooden sticks and alternated with slices of red onion and bay leaves: hence the name, in the local dialect, of spitini.<\/p>\n\n\n\n
To bring them to the table, simply beat the veal slices finely, then fill them with the indicated ingredients and then delicately roll them on themselves until you obtain many regular packages. At this point all that remains is to form the skewers, then coat them with breadcrumbs and finally cook them in a non-stick frying pan with a splash of extra virgin olive oil until a golden and fragrant crust forms on the surface. The result will be tasty, fibrous bites to bite into, ideal for Sunday lunch with the family or a pleasant dinner with friends accompanied by a vegetable caponata or a lighter seasonal mixed salad.<\/p>\n\n\n\n
Very similar to Messina-style cutlets, Sicilian-style rolls differ mainly in size, filling, and the cut of meat used. We chose beef schnitzels, but you can easily replace them with beef, with a more tender consistency and delicate flavor, chicken or turkey.<\/p>\n\n\n\n
Instead of caciocavallo you can opt for provola, scamorza or another string cheese, you can replace the pine nuts with slivered almonds or, if you don’t particularly like the sweet and sour flavor, you can omit the raisins from the preparation.<\/p>\n\n\n\n
Discover how to prepare Sicilian rolls following the step-by-step procedure and tips. If you liked this recipe, also try the rolls with Roman sauce and the Apulian bombettes.<\/p>\n\n\n\n
How to prepare Sicilian rolls
Step 1
Remove the crust from the bread, break it into pieces and grind it into crumbs in the bowl of a mixer.
1
.<\/p>\n\n\n\n
Step 2
Let the breadcrumbs toast in a non-stick pan without adding fat
2
.<\/p>\n\n\n\n
Step 3
When golden and fragrant, take the toasted breadcrumbs and transfer them to a bowl; Next, we saut\u00e9 1\/2 red onion, finely chopped with a knife, in the same pan with a splash of extra virgin olive oil.
3
.<\/p>\n\n\n\n
Stage 4
Add the dried onion, a sprig of chopped parsley, the raisins, the pine nuts and the grated caciocavallo to the toasted bread.
4
, and season with salt and pepper.<\/p>\n\n\n\n
Step 5
Finely pound the meat slices with a meat mallet.
5
: If they are too big you can divide them in half with scissors.<\/p>\n\n\n\n
Step 6
Place a tablespoon of the prepared mixture in the center of each slice, then fold the meat over the filling and form the rolls, rolling them tightly starting from the short side.
6
.<\/p>\n\n\n\n
Step 7
Thread the meat rolls onto wooden skewers and alternate them with the rest of the sliced \u200b\u200bonion and a bay leaf.
7
.<\/p>\n\n\n\n
Step 8
Lightly grease the skewers with a splash of oil and coat them with breadcrumbs.
8
.<\/p>\n\n\n\n
Step 9
Heat a splash of extra virgin olive oil in a non-stick frying pan, arrange the rolls and let them cook for about ten minutes, turning them from time to time, until they are golden brown on both sides.
9
.<\/p>\n\n\n\n
Step 10
Once cooked, place the Sicilian rolls on a serving plate.<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsSLICES OF VEAL OR VEAL750 g (approximately 12-15 slices)BREADCRUMBS120 gramsCACIOCAVALLO100 gramsRAISINS40 gramsPINIONS40 gramsLAUREL20 sheetsRED ONIONS2PARSLEY1 strandBREADCRUMBSproveEXTRA VIRGIN OLIVE OILproveSALTprovePEPPERproveSicilian rolls are a typical second dish from the Palermo area. These […]<\/p>\n","protected":false},"author":2,"featured_media":7745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/7744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7744"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/7744\/revisions"}],"predecessor-version":[{"id":7746,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/7744\/revisions\/7746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/7745"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}