Sicilian Involtini with Ham and Cheese
In Sicily, cooks make these savory bundles at home or buy them in butcher shops ready for the oven. Fillings vary, but this one with prosciutto cotto and cheese is a favorite. The rolls are threaded on skewers with bay leaves and bread slices, showered with breadcrumbs and olive oil, then baked.
In Sicily, cooks make these savory bundles at home or buy them in butcher shops ready for the oven. Fillings vary, but this one with prosciutto cotto and cheese is a favorite. The rolls are threaded on skewers with bay leaves and bread slices, showered with breadcrumbs and olive oil, then baked.
- salt and pepper
- 1/4 cup chopped parsley
- 2 eggs beaten
- extra-virgin olive oil
- pinch of dried oregano
- 8 veal scallops (about 3 ounces each) sliced or pounded to 1/8-inch thickness
- 1/2 cup finely diced red onion plus 1 small onion, cut into rough 1-inch squares
- 6 slices day-old peasant bread roughly chopped in 1/4-inch pieces (about 2 cups)
- 4 ounces prosciutto cotto (cooked ham) cut into 1/4-inch cubes (about 3/4 cup)
- 4 ounces caciocavallo or provolone cheese diced small (about 3/4 cup)
- 2 tablespoons chopped fresh marjoram
- bay leaves fresh or dried
- 10 slices bread cut into 2-by-3-inch rectangles
- 1 cup dry homemade bread crumbs
- Carbohydrate 0.962160000813362 g
- Cholesterol 0 mg
- Fat 4.62008000010151 g
- Fiber 0.501599993176103 g
- Protein 0.451440000381625 g
- Saturated Fat 0.641424000016961 g
- Serving Size 1 1 recipe (247g)
- Sodium 82.2825729238624 mg
- Sugar 0.460560007637259 g
- Trans Fat 0.15818800003071 g
- Calories 45 calories
Step-by-step
- Season veal scallops on both sides with salt and pepper, and set aside.
- Heat oven to 400 degrees.
- In a skillet set over medium heat, heat 2 tablespoons olive oil. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes.
- Add bread cubes and ham, and toss well to coat. Cook for 1 minute more, then transfer mixture to a bowl and let cool to room temperature. Season with salt and pepper. Stir in eggs, cheese, marjoram and parsley.
- Place 2 to 3 tablespoons of filling on each veal slice, depending on size. Fold sides over the filling and roll each piece into a little parcel. Set aside, seam-side-down.
- Thread the parcels onto skewers: Start with a rectangle of bread, a bay leaf and a strip of red onion. Next, place a meat parcel. Continue in this fashion until skewer is full — you’ll get 3 or 4 parcels per skewer. Secure by threading another skewer parallel to the first one. Place completed skewers on a baking sheet or in a dish.
- Dip a brush in olive oil and generously daub the involtini all over. Sprinkle generously with bread crumbs. Add a small sprinkle of oregano.
- Bake for 20 to 30 minutes, until meat is cooked through and crumbs are golden.
- To serve, transfer the meat rolls to a platter.
A Taste of Sicily: My Sicilian Involtini Adventure
The aroma of garlic, herbs, and simmering meat fills the air, a symphony of flavors that instantly transports me back to the sun-drenched hills of Sicily. It's a scent that evokes warm afternoons spent with family, laughter echoing through the cobblestone streets, and the comforting taste of home. Today, I want to share one of my most cherished Sicilian recipes: Sicilian Involtini with Ham and Cheese.
These delightful savory bundles are more than just a meal; they’re a piece of Sicilian culinary heritage. In Sicily, you'll find them nestled in butcher shop windows or proudly displayed on home tables, each bite a testament to generations of culinary tradition. The beauty lies in its simplicity. The filling, a symphony of prosciutto cotto, melted cheese, and fragrant herbs, is encased in tender veal, creating a harmonious blend of textures and tastes. Imagine the succulent veal, yielding to the salty ham, the creamy cheese melting on your tongue, all enveloped in a crispy, golden breadcrumb crust. It’s a culinary experience that speaks to the soul.
The process of making these involtini is itself a journey. From carefully preparing the veal scallops to meticulously assembling the skewers, each step is an act of love, a testament to the dedication that goes into creating a truly authentic dish. The rhythmic chopping of herbs, the gentle layering of ingredients, the careful threading of the skewers—these are moments of mindful creation, connecting me to the very essence of the Sicilian spirit. And the final product? Nothing short of magical. Picture this: golden-brown involtini, glistening with olive oil, resting on a platter, ready to be savored. The aroma alone is enough to make your mouth water.
The flavors are something truly special. The tender veal is perfectly complemented by the salty ham and the sharp, tangy cheese. The herbs add a layer of complexity, their fragrance lingering long after the last bite. And the crispy breadcrumb coating provides a delightful textural contrast, adding a delightful crunch to every mouthful. The combination of flavors and textures is simply unforgettable. This is more than just a recipe; it's a memory, a story, and a taste of home. It’s a dish that brings warmth, comfort, and a profound sense of connection to the rich culinary heritage of Sicily. Serve it alongside a simple salad, a glass of crisp Italian wine, and share the experience with loved ones. You’ll be transported to the heart of Sicily with every bite.
Beyond the taste, the preparation of Sicilian Involtini is a mindful practice. The precise cuts of meat, the careful layering of ingredients, the deliberate threading onto skewers—each step requires attention and care. It's a process that allows me to disconnect from the daily hustle and reconnect with the simple pleasures of cooking. The rhythmic chopping, the gentle folding of the veal, the satisfying sizzle of the breadcrumbs in the oven—these are moments of serenity, a chance to pause and appreciate the beauty in the creation of something delicious. It’s a meditative experience that soothes the soul and nourishes the spirit. And the result? A plate of culinary perfection that reflects the heart and soul of the maker.
So, if you’re seeking an authentic taste of Sicily, a dish that’s both flavorful and satisfying, I encourage you to try my Sicilian Involtini with Ham and Cheese. This isn't just a recipe; it's an experience. It's a journey into the heart of Sicilian cuisine, a testament to the power of simple ingredients, and a celebration of culinary heritage. Let the aromas transport you, the flavors tantalize your senses, and the experience create lasting memories. Buon appetito!
