Tag: Rolls

How to make Sicilian meat rolls – Italian Cuisine

Based on beef, caciocavallo and pecorino, they are a typical feature of the island that will make adults and children go crazy, especially if they are cooked on the grill!

In the Messina area, in the Palermo area … there are several variations, but only one result: the Sicilian meat rolls they are a tasty and very simple dish to prepare. They are little known outside the region where they are called chops. In fact, they are even tastier when prepared grilled, thus obtaining a smoked and particular flavor. But don't worry, they will also be excellent grilled or grilled. Let's find out how to prepare the Sicilian meat rolls.

The recipe for Sicilian meat rolls


To prepare the rolls for 4 people you will need: 500 g of thin slices of beef (carpaccio type), 120 g of breadcrumbs, 1 clove of garlic, 200 g of caciocavallo (better if Sicilian) or alternatively provolone, 20 g of parmesan, 20 g of pecorino cheese, parsley to taste, extra virgin olive oil, salt and pepper.


Chop pecorino cheese, parmesan, garlic clove, salt, pepper and parsley. Mix everything with the breadcrumbs.

Spread the slices of meat on a surface and lightly grease them with the oil. Place a sprinkling of the freshly prepared mix in the center of each, and a caciocavallo cube.

Roll up the meat and skewer several rolls (four or five) on skewer sticks. Brush the skewers with oil and pass them again in the seasoned breadcrumbs.

Turn on the plate or the grill (or use a simple non-stick pan) and cook the chops by turning them on both sides. You will have to get a tasty crust. Serve the Sicilian rolls hot.

Pork Tenderloin Recipe with Savoy Cabbage Rolls – Italian Cuisine

Pork Tenderloin Recipe with Savoy Cabbage Rolls

  • 400 g celeriac
  • 350 g pork fillet
  • 250 g potatoes
  • 150 g milk
  • 150 g Romanesco broccoli
  • 50 g mozzarella
  • 30 g butter
  • 4 cabbage leaves
  • 4 spring onions
  • a pak-choi
  • thyme
  • marjoram
  • vegetable broth
  • salt
  • pepper
  • extra virgin olive oil

For the pork tenderloin recipe with cabbage rolls, salt and pepper the pork tenderloin, sear it evenly in a pan with a veil of oil for 7-8 minutes. Free the pan from the fillet and the cooking fat and melt the butter with a minced pepper, a sprig of thyme and a marjoram. Add the fillet and cook it again for 3-4 minutes, continuing to wet it with the sauce. Turn off and let it rest.
For the cabbage rolls: Blanch the cabbage leaves in salted water for 2 minutes, cool them in ice water and dry them with kitchen paper. Peel the potatoes, cut them into small pieces and cook them in boiling salted water for a minute, then mash them with a fork and brown them in a pan with a drizzle of oil for 2-3 minutes, with a little thyme, the diced mozzarella, salt and pepper. Distribute them on the 4 cabbage leaves; close by forming the rolls.
For the vegetables: Peel the celeriac, cut it into cubes and cook it with the milk and 150 g of water (it must be covered by the liquid) for 25 minutes, then blend it with a drizzle of oil and a pinch of salt. Clean the Romanesco broccoli and divide it into florets; sauté them in a pan with a drizzle of oil and a pinch of salt for a minute. Browse the pak-choi and scald it in a pan with a veil of oil for 30 seconds. Clean the spring onions, cut them in half lengthwise and also brown them with a drizzle of oil on the cutting side for 3 minutes; add a ladle of broth, turn them over and cook for another 3 minutes. Serve the fillet with cabbage rolls and vegetables.

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