| Bracioline alla Palermitana -- Braciole Palermo-Style |
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The use of pine nuts and raisins dates to the time that Sicily was an Arab province, almost a thousand years ago. These are grilled, and will serve six. You'll need:
2 1/4 pounds (1 k) beef, thinly sliced (rump would be a good bet)
3/4 cup bread crumbs
1 ounce (25 grams) minced pine nuts
1 ounce (25 grams) raisins, soaked in warm water until rehydrated and then drained well
5 ounces (125 g) grated caciocavallo or provolone
5 ounces (125 g) fontina, cut into thin strips
2 small bay leaves
Salt
Olive oil
Begin by browning the breadcrumbs in a skillet, with a little olive oil. Let them cool, then combine them with the pine nuts, raisins, and caciocavallo, and season the mixture lightly with salt.
Spread the mixture over the slices of meat, lay a couple of strips of fontina on each, and roll the strips up to make involtini. Slip the involtini onto skewers, separating them with bits of the bay leaves, brush them with olive oil, and grill them over the coals.
