Involtini alla Siciliana

Tray of Meat

Involtini alla Siciliana

By Master Chef Gianluca Deiana Abis

History

Involtini alla Siciliana is a beloved Sicilian comfort dish. The concept of stuffed meat rolls has roots in Italian cuisine, but each region has its own twist. In Sicily, the use of local ingredients like raisins, pine nuts, and olives give this dish a beautiful balance of sweet and savory flavors that are emblematic of the island's culinary history. These ingredients reflect Sicily's Arab influence, which is still visible in much of its cooking.

Ingredients

• 4 thin slices of veal or beef (about 150g each)

• 50g of breadcrumbs (preferably grissini Torinesi crumbs)

• 25g pine nuts

• 25g raisins

• 2 tablespoons of Sicilian green olives, chopped

• 2 tablespoons of grated Parmigiano Reggiano

• 1 garlic clove, minced

• 2 tablespoons of fresh parsley, chopped

• Salt and pepper to taste

• Olive oil for frying

• 200ml of veal stock

• 200ml dry white wine (a Sicilian white like Grillo)

• 1 tablespoon of tomato paste

• 1/2 onion, chopped

• 1 sprig of rosemary

• 1 bay leaf

Instructions

1. Prepare the Filling:

   • In a bowl, mix the breadcrumbs, pine nuts, raisins, olives, Parmigiano Reggiano, garlic, and parsley. Season with salt and pepper.

   • Take each veal or beef slice and lightly season with salt and pepper.

   • Place a generous amount of the filling in the center of each slice, then roll the meat tightly and secure with toothpicks.

2. Sear the Involtini:

   • In a large frying pan, heat a little olive oil over medium-high heat.

   • Sear the involtini on all sides until golden brown. Remove and set aside.

3. Make the Sauce:

   • In the same pan, add a bit more olive oil and sauté the chopped onion until translucent.

   • Stir in the tomato paste and cook for a minute.

   • Add the veal stock and white wine. Scrape any browned bits from the bottom of the pan.

   • Add the rosemary and bay leaf, then return the involtini to the pan.

4. Simmer:

   • Cover and simmer the involtini in the sauce for about 30 minutes, or until the meat is tender and the flavors have melded together.

5. Serve:

   • Remove the toothpicks from the involtini and serve with a drizzle of the rich sauce.

Wine Pairing:

Pair this dish with a Sicilian Nero d'Avola, a bold red wine that complements the richness of the meat and the sweet notes of the raisins and pine nuts.

This dish beautifully represents the flavors of Sicily. Enjoy!