Grilled Veal Involtini Alla Sicialiana

Thin-pounded beef rolled around a Sicilian filling of Pecorino Romano, pine nuts, plumped currants, and Italian parsley, then skewered on fresh rosemary sprigs and grilled over high heat. This is street food with real finesse.

Pounding the beef to 1/16 inch between oiled wax paper is the make-or-break step. The slices need to be tissue-thin so they roll tightly around the filling without springing open on the grill. Oil on the wax paper prevents tearing, which happens easily when you’re working this thin.

The filling is classic Sicilian: salty Pecorino, rich pine nuts, sweet plumped currants, and fresh parsley bound with breadcrumbs. That sweet-salty-herby combination is the signature of Sicilian meat rolls and has been for centuries. Soaking the currants for a full hour is worth the wait. Dry currants stay hard and chewy inside the roll, while plumped ones burst with sweetness when you bite through.

Using rosemary sprigs as skewers instead of metal or bamboo is pure genius. The woody stems hold the pairs of rolls together on the grill while infusing them with rosemary aroma from the inside. Soaking them in water for an hour prevents them from catching fire.

Three to four minutes per side at high heat is all these need. The thin beef cooks through fast, and the filling just needs to warm and melt the cheese.

Chef Tips

• Keep the filling layer thin. Overstuffing makes the rolls too fat to cook through before the outside chars.
• Secure with toothpicks AND rosemary skewers. The toothpicks keep individual rolls closed while the sprigs hold the pairs together.
• Serve immediately with lemon wedges. A squeeze of lemon brightens the rich, cheesy filling.

Variations

• Veal version: Use veal scallopini instead of beef round for a more traditional and tender involtini.
• Raisin swap: Replace currants with golden raisins for a slightly different sweetness that’s common in other Sicilian preparations.