Involtini alIa Benedettina - (Sicilian Veal Rolls)

By ctozzi

Ingredients

• FOR FILLl G:
• 1 cup fresh bread crumbs
• 1 small yellow onion, peeled and finely chopped
• 1 cup packed grated mozzarella cheese
• 1 egg
• Salt and freshly ground black pepper
• FOR INVOLTINI:
• 18 2 -oz. pieces veal scaloppine
• Salt and freshly ground pepper
• 6 thin slices boiled ham) cut lengthwise into 18 1 '/2"-wide strips
• Extra-virgin olive oil
• 1 small yellow onion, peeled and finely chopped
• 2 heaping tbsp. tomato paste
• 1 small sprig fresh rosemary
• Flour

Details

Servings 4

Preparation

Step 1

I. For filling, put bread crumbs into a mixing bowl and sprinkle with 1/4 cup water. Set aside for a few rninutes,
then squeeze out excess water and return bread crumbs to bowl. Add onion, mozzarella, and egg and mix together. . Season to taste with salt and pepper and set aside.

2. For involtini, lay out scaloppine on a clean surface and season to taste with salt and pepper. Put a piece of ham at the widest end of each scaloppina. Place a rounded tbsp. of the filling about an inch from the wide edge of each scaloppina, on top of ham. Fold sides and end of scaloppina over filling and roll up snugly, then ¬secure with a toothpick.

3. Heat 1/3 cup oil in a large, heavy skillet. Working in ¬batches, brown involtini on all sides over medium-high heat until very brown, about 5 minutes per batch. Transfer browned involrini to a heavy pan large enough to hold them in one layer. Season to taste with salt and pepper.

4. When all involtini are cooked, add onions to skillet and saute over medium heat for about 2 minutes. stir¬ring with a wooden spoon. (Add a bit more oil if neces¬sary.) Add tomato paste and cook for 30 seconds more, then add rosemary and 3 cups of water. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Pour sauce over involtini in their pan, then lighly sprinkle flour over involtini and sauce. Cook, partial y covered, over medium-low heat until veal is very tender about 1 1/2 hours. After first 15 minutes, stir involtini ¬often to prevent them from sticking to bottom of the pan. The ¬flour will dissolve and thicken sauce.


5. Transfer involtini to a serving dish, remove ¬picks, and spoon sauce over them.