Involtini

This is a fun five minute meal that is great for summer. I like the veal rolls grilled, but they are great fried too. I just make a simple salad and top the dish with the involtini. The secret to this dish is using the best quality pecorino romano.

In a food processor place 1 cup of grated pecorino romano, 1/4 cup of fresh bread crumbs, 1/2 of a cup of fresh Italian parsley, a half a clove of garlic and pulse. You will pulse until the mixture is a fine crumb. Now add 1/4 cup of lightly toasted pine nuts and 1/4 cup of dried currants to the mixture. This is your stuffing.

Now you will need  8 slices of veal top round. Using a mallet you will pound each slice until 1/10 of  inch. You can also just buy it already done at your butchers. Now lay the veal roll down on your board. Spread out the stuffing and roll up your veal. Secure the rolls with tooth picks. Season lightly with salt and pepper and brush with olive oil.

Now heat a grill or a sauce pan and cook for 3 minutes on each side. Serve with a garnish of salad and lemon dressing.