Duration: 30 minutes
Difficulty: Average
Doses for: 4 people
Ingredients
16 very thin slices of veal
250 gr. bread crumbs
50 g grated pecorino cheese
100 gr. fresh primosale pecorino
2 tablespoons sultanas
2 tablespoons pine nuts
2 onions
80 gr. tomato pulp Side dish
1 bunch of parsley
bay leaves to taste
peanut oil qb
Salt to taste
pepper to taste
Preparation
Chop a quarter of the onion and leave it to fry in a pan with a drizzle of oil. Add half the breadcrumbs and leave to toast lightly, stirring; then, let it cool and transfer everything into a bowl.
Add the tomato pulp, the primosale cut into small cubes, the pecorino cheese, the raisins, the pine nuts, the chopped parsley, salt, pepper and mix everything together, softening, if necessary, with a few drizzles of oil. Spread the slices of meat on a work surface, distribute the prepared dough over them and roll them up to form rolls. Grease them with oil and coat them in breadcrumbs. At this point, skewer them on wooden skewers, alternating them with onion segments and bay leaves.
Place them on a baking tray greased with oil and bake at 190° for about 20 minutes.