Sicilian Involtini

Sicilian involtini, also known as braciolettine, are a flavorful dish that reflects the culinary tradition of the Island. Here’s how to prepare them.

Ingredients

• 8 thin slices of meat (veal or beef)
• 60 g grated pecorino
• 4 bay leaves
• Breadcrumbs as needed
• Extra virgin olive oil
• Salt as needed
• Pepper as needed
• 8 slices of cooked ham
• 1 clove of garlic
• Dry white wine for deglazing
• Tomato passata or peeled tomatoes
• 1 bunch of chopped parsley

Preparation

1. Start by flattening the meat slices further with a meat mallet so they are as thin as possible and easy to roll.
2. On each slice of meat, place a slice of cooked ham, a sprinkle of grated pecorino, a pinch of salt, pepper, and some chopped parsley.
3. Add a bit of breadcrumbs on top of the filling on each slice and start rolling the involtini, securing them with a toothpick to maintain their shape.
4. In a large pan, heat the extra virgin olive oil and lightly brown a clove of garlic to flavor the oil.
5. Remove the garlic and carefully arrange the involtini in the pan, browning them on all sides until well sealed and golden.
6. Deglaze the involtini with a bit of white wine, allowing it to evaporate.
7. Add the tomato passata or peeled tomatoes, adjust salt and pepper, and add the bay leaves to the sauce.
8. Cover the pan and cook the Sicilian involtini over medium heat for about 30-40 minutes, until the meat is tender and the sauce is well reduced.

During cooking you may need to add a bit of water if the sauce tends to dry out too much. Serve the involtini hot with a sprinkle of fresh parsley and accompany them, if you like, with some good homemade bread or a side of vegetables.

Trivia

The origin of involtini is ancient and linked to sheep, an animal widespread in Sicilian pastoralism. Originally they were prepared with sheep meat and cooked over coals. The version in sauce that I described to you is a more modern variant, but equally rooted in tradition.