Ingredients for 4 servings
- 1 1/2 lbs. of veal in slices
- 5 oz. of breadcrumbs
- 2 oz. of grated pecorino
- 2 oz. of raisins
- 1 oz. of pine nuts
- 1 medium onion
- bay leaves
- fresh parsley 1 bu.
- extra virgin olive oil
- pepper TT.
Pound the meat with a meat mallet. Toast the breadcrumbs; let cool and put in a bowl. Add the pecorino, the soaked and dried
raisins, the pine nuts, the minced parsley, a pinch of salted and a dash of pepper; mix well and soften with some oil. Spread on the
meat and roll up every slice making roulades. Thread on skewer alternating roulades with pieces of onion and bay leaves and roast
on a grill or fire.
You can fill the roulades with a mixture of breadcrumbs, ham, onion, minced parsley, grated cheese (caciocavallo, pecorino, or
parmesan), chopped tomatoes (or tomato sauce), salt and pepper. In both the cases the roulades can be tricked with oil and then
covered with breadcrumbs before grilling.