Involtini di Vitello
Veal Involtini
4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
2 lb veal cutlets (no more than 1/4 inch thick)
1/2 cup chopped fresh flat-leaf parsley
5 garlic cloves, minced
4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4
cups)
1 1/4 cups olive oil
1 teaspoon black pepper
1 large white onion, cut into 8 wedges and layers separated
Special equipment: 7 (10- to 12-inch) metal skewers Put oven rack in
middle position and preheat oven to 350 F. Spread bread crumbs in a
shallow baking pan and toast, stirring once or twice, until golden, 8 to
10 minutes. Gently pound veal cutlets to slightly less than 1/8 inch thick
between 2 sheets of plastic wrap with flat side of a meat pounder or with
a rolling pin, then cut into roughly 4- by 3-inch pieces. Stir together
parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper
until a paste forms. Stir together bread crumbs, remaining 1/2 cup cheese,
and remaining 1/2 teaspoon pepper. Season cutlets lightly with salt and
pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic
paste. Line a baking sheet with wax paper. Roll up veal pieces (paste
sides up), starting from a short side. Put remaining cup oil in a bowl and
dip each roll in it, letting excess drip off, then dredge in bread-crumb
mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4
inch between. Repeat on same skewer 2 more times, then transfer skewer to
baking sheet. Assemble 6 more skewers in same manner (last skewer will
have only 2 rolls). Prepare grill for cooking. If using a charcoal grill,
open vents on bottom of grill, then light charcoal. Charcoal fire is hot
when you can hold your hand 5 inches above rack for 1 to 2 seconds. If
using a gas grill, preheat burners on high, covered, 10 minutes, then
reduce heat to moderately high. Grill veal on a lightly oiled grill rack,
covered only if using gas grill, turning over once, until rolls are
golden, about 6 minutes total. Remove veal and onion from skewers and
serve immediately.
Cooks' notes:
-Veal and onion can be threaded onto skewers 1 day ahead and chilled,
loosely covered.
-If you're unable to grill outdoors, you can broil veal and onion
skewers. Preheat broiler and lightly oil rack of a broiler pan. Broil
skewers in 2 batches 4 to 6 inches from heat, turning over once, until
golden, about 6 minutes per batch. Makes 10 main-course servings.
That's it!
Angela's Italian Organic Oregano
http://www.OreganoFromItaly.com
Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.
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