Veal Involtini

Ingredients for Veal Involtini

• 950ml fine fresh bread crumbs (from 10 slices firm white sandwich bread)

• 900g veal cutlets (no more than 1/4 inch thick)

• 1/2 cup chopped fresh flat-leaf parsley

• 5 garlic cloves, minced

• 130g finely grated Pecorino Romano or Parmigiano-Reggiano (300ml )

• 300ml olivolja

• 1 teaspoon black pepper

• 1 large white onion, cut into 8 wedges and layers separated

• 7 (10- to 12-inch) metal skewers

Put oven rack in middle position and preheat oven to 177°C.

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, 60ml oil, and 1/2 teaspoons pepper until a paste forms.

Stir together bread crumbs, remaining 60g cheese, and remaining 1/2 teaspoons 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 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.

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