Grilled Veal Involtini Alla Sicialiana

Grilled Veal Involtini Alla Sicialiana

Yield: 4 Servings

1 no ingredients

8 sl beef, top round, -- about 4

oz each

1 c grated Pecorino

4 TB bread crumbs

2 bn flat parsley, finely chopped

to yield 1/2 cup

1/4 c pine nuts

1/4 c currants, soaked 1 hour --

in warm water and drained

3-inch rosemary sprigs,

soaked in water 1 hour

Salt and pepper

2 oz olive oil

Lemon wedges

Preheat barbecue or grill.

Using a kitchen mallet or wide cleaver, pound each slice of beef

between 2 oiled pieces of wax paper until thin yet not torn, about

1/16-inch thick. Lay each piece out on a cool working surface. In a

mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts

and plumped, drained currants until well blended. Season the beef

slices with salt and pepper. Divide the Pecorino mixture among the 8

pieces of beef, spreading it out thinly. Roll the beef up tightly

like a burrito and secure with toothpicks.

Lay 4 pairs of beef rolls side by side a half inch apart and skewer

them with 2 rosemary sprigs to yield 4 sets. Season with salt and

pepper and brush with olive oil. Grill until cooked, about 3 to 4

minutes per side, and serve immediately with lemon wedges.

Yield: 4 serving