These involtini meat rolls hail from the Sicilian metropolis of Messina. They’re made by stuffing a beef or veal cutlet with seasoned bread crumbs, pistachio pesto and cheese, then breading them with crushed pistachios earlier than roasting.

Sicilian Pistachio-Crusted Beef Rolls | Involtini Messinesi al Pistacchio Recipe

Home made Pistachio “Flour”

In Italy, it’s widespread to see premade pistachio flour, which is used to “bread” the involtini. You possibly can simply make your personal by merely utilizing a meals processor to mix shelled pistachios into a rough powder. If attainable, it’s greatest to make use of pistachios that aren’t roasted and salted, however the recipe will work effective even when that’s all you’ve got entry to.

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INVOLTINI MESSINESI AL PISTACCHIO RECIPE

Makes: 8 involtini meat rolls

Prepare dinner Time: 45 minutes

For this recipe, you have to:

• 1 cup (100g) bread crumbs

• 1 clove garlic, finely chopped

• 1 oz. (30g) grated pecorino cheese, or to style

• Additional-virgin olive oil

• Salt

• Recent black pepper

• ¼ cup (30g) pistachio flour

• 8 skinny beef or veal cutlets (about 1 lb. or 450g)

• About ¼ cup (45g) pistachio pesto

• 2 oz. (60g) provola cheese

Preheat the oven to 395°F (200°C).

Start by making ready some seasoned bread crumbs (“mujica cunzata”). In a bowl, combine collectively the bread crumbs, chopped garlic, grated pecorino cheese, a drizzle of olive oil, and salt/pepper to style. Switch about half of the seasoned bread crumbs right into a separate bowl and blend it with the pistachio flour.

Fill a plate with olive oil. Take one meat cutlet and dip it into the oil, masking each side evenly. Switch to a clear plate for meeting. On one facet of the cutlet, place a spoonful of the seasoned breadcrumbs, topped with a small spoonful of pistachio pesto and a small chunk of provola cheese.

Fold the sides of the cutlet inward, then wrap the meat up like a burrito. Use a toothpick inserted via the middle of the involtini to carry it shut. Mud the roll within the bread crumb/pistachio flour combine and place on a parchment paper-lined baking sheet. Repeat to make the remaining involtini.

Roast the involtini for 15-20 minutes, till the meat is cooked via and now not pink. Serve heat, whereas the cheese remains to be melted (and don’t neglect to take away the toothpick).

Buon appetito!

Strive these involtini with selfmade pistachio pesto! In case you get pleasure from this recipe, you may wish to attempt Braciole subsequent!