Beef Cutlets Palermo-Style, or Bracioline alla Palermitana: The use of pine nuts and raisins dates to the time that Sicily was an Arab province, almost a thousand years ago. These cutlets are grilled, and will serve six. You'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds (1 k) beef, thinly sliced (rump would be a good bet)
- 3/4 cup bread crumbs
- 1 ounce (25 grams) minced pine nuts
- 1 ounce (25 grams) raisins, soaked in warm water until rehydrated and then drained well
- 5 ounces (125 g) grated caciocavallo
- 5 ounces (125 g) primosale (a soft, mild cheese) cut into thin strips
- 2 small bay leaves
- Salt
- Olive oil
Preparation:
Begin by browning the breadcrumbs in a skillet, with a little olive oil. Let them cool, then combine them with the pine nuts, raisins, and caciocavallo, and season the mixture lightly with salt.
Spread the mixture over the slices of meat, lay a couple of strips of primosale on each, and roll the strips up to make involtini. Slip the involtini onto skewers, separating them with bits of the bay leaves, brush them with olive oil, and grill them over the coals.
Spread the mixture over the slices of meat, lay a couple of strips of primosale on each, and roll the strips up to make involtini. Slip the involtini onto skewers, separating them with bits of the bay leaves, brush them with olive oil, and grill them over the coals.
