Fresh oregano

 

 

 

 

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.
Italian organic oregano 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 recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Involtini di Vitello
Veal Involtini
(Involtini di Vitello)
 
 
Ingredients:
 
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 and 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano cheese (1 and 1/4 cups)
1 and 1/4 cups extra virgin 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
 
Directions:
 
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 olive 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 of olive 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. Makes 10 main-course servings.
 
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.
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