"Sicilian Roulades"

The Sicilian cousine have a preference for the beef to make the roulade, An ancient folk novel of the Isle says that the Cristians learned to eat this meat because God blessed the ox which had warmed Jesus in the manger, while cursed the donkey which has brayed and disturbed the night peace. The roulades, depending on the places, vary the filling ingredients. Besides this meat-dish from Bagheria, there is a version from Trapani without garlic and with the addition of salame pieces. A very ancient dish from Palermo, traditional of Sundays, is the stuffed with cheese, raisins and pine-seeds roulades.

INGREDIENTS

For 4 servings:
400 Gr lean veal, cut by thin slices (all the same size)
50 Gr Lard
180 Gr breadcrumbs
200 Gr Grated pecorino cheese
1 clove of garlic
2 white onions
1 spoon of pine-seeds
1 spoon of raisins
extra-virgin olive oil
salt and pepper
some bay leaves.

On the meat already cut and pounded, spread the lard. Prepare the mixture with the greater part of the breadcrumbs (previously toasted on a pan), the pecorino cheese, 1 chopped onion, the raisin, the pine-seeds, salt and pepper. Lay the mixture on the meat and roll up the minute steaks, taking care to close very well the ends, to avoid the filling “overflowing”. Now with a skewer, spit the roulades putting between them a bay leave and a onion slice. Oil and roll them in the remaining not toasted bread crumb. The Sicilian roulades must be grilled but, if this is not possible you can bake them or cook them on the hot plate. Once cooked (the cooking time is always the same) serve on a large dish.