Sicilian Involtini With Ham and Cheese
"In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven. Fillings vary, but this one with prosciutto cotto and cheese is a favorite. The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked. Featured in: Traditional Italian Flavors, In A Bundle...."
INGREDIENTS
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EDIENTS
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8 veal scallops (about 3 ounces each), sliced or pounded to 1/8-inch thickness
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Salt and pepper
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Extra-virgin olive oil
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1/2 cup finely diced red onion, plus 1 small onion, cut into rough 1-inch squares
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6 slices day-old peasant bread, roughly chopped in 1/4-inch pieces (about 2 cups)
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4 ounces prosciutto cotto (cooked ham), cut into 1/4-inch cubes (about 3/4 cup)
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2 eggs, beaten
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4 ounces caciocavallo or Provolone cheese, diced small (about 3/4 cup)
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2 tablespoons chopped fresh marjoram
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1/4 cup chopped parsley
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Bay leaves, fresh or dried
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10 slices bread, cut into 2-by-3-inch rectangles
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1 cup dry homemade bread crumbs
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Pinch of dried oregano
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