Sicilian Veal Involtini with Ham and Cheese

Ingredients

• 8 veal scallops (about 3 oz each), sliced or pounded to ⅛-inch thickness
• Salt and pepper
• Extra-virgin olive oil
• ½ cup finely diced red onion, plus 1 small onion cut into 1-inch squares
• 6 slices day-old peasant bread, roughly chopped (about 2 cups)
• 4 oz prosciutto cotto (cooked ham), cut into ¼-inch cubes
• 2 eggs, beaten
• 4 oz caciocavallo or Provolone, diced small
• 2 tbsp chopped fresh marjoram
• ¼ cup chopped parsley
• Bay leaves (fresh or dried)
• 10 slices bread, cut into 2×3-inch rectangles
• 1 cup dry homemade bread crumbs
• Pinch of dried oregano

Recipe

1. Season veal on both sides with salt and pepper. Heat oven to 400°F.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add diced red onion with salt and pepper; cook until softened but not browned, about 5 minutes. Add bread cubes and ham; toss and cook 1 more minute. Transfer to a bowl and cool to room temperature. Stir in eggs, cheese, marjoram, and parsley.
3. Place 2–3 tbsp filling on each veal slice. Fold in sides and roll into a parcel. Set aside seam-side down.
4. Thread parcels onto skewers alternating: a bread rectangle, a bay leaf, a strip of red onion, then a meat parcel. Continue until each skewer holds 3–4 parcels. Secure with a second parallel skewer.
5. Place skewers on a baking sheet. Brush generously all over with olive oil. Sprinkle with bread crumbs and oregano. Bake 20–30 minutes until cooked through and crumbs are golden. Transfer to a platter to serve.