Italian · Dinner
Sicilian Beef Rolls with Raisins and Pine Nuts
Involtini di Manzo Siciliani
A Palermitan classic of thinly pounded beef rolled around a filling of breadcrumbs, raisins, pine nuts, pecorino, and parsley, threaded onto skewers with bay and onion, then pan-fried and finished in a quick tomato sauce.
$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
24gFat
38gCarbs
8gSugar
3gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Soak raisins in warm water 5 minutes, drain, chop. Toast pine nuts, chop roughly. Mix breadcrumbs, pine nuts, raisins, grated Pecorino, parsley, minced garlic, lemon zest, 2 tbsp olive oil, and 0.5 tsp salt into a coarse paste. Season pounded beef scallops lightly with salt. Spread 1 tbsp filling on each, leaving 1 cm border. Roll tightly into cylinders.
2
Wrap
Thread beef rolls onto skewers alternating: bay leaf, beef roll, onion wedge, beef roll, bay leaf. Distribute 8 rolls across 4 skewers, spacing evenly.
3
Sear
Heat 2 tbsp olive oil in a wide skillet over medium-high heat. Add skewers, brown 3 minutes per side, turning to colour all four sides — 8 to 10 minutes total. Beef surface should be caramelized. Lift skewers out to a plate.
4
Bloom
Reduce heat to medium. Add sliced garlic to the same pan, cook 30 seconds until fragrant. Pour in passata, add torn basil, 0.5 tsp salt, and pepper. Stir briefly.
5
Simmer
Bring sauce to a bare simmer over medium heat. Nestle skewers back into sauce, cover partially. Simmer over low heat 12 to 14 minutes, turning skewers once at the 6 to 7-minute mark. Beef should be cooked through and sauce visibly thickened.
6
Plate
Lift skewers onto warm plates. Spoon thickened sauce over and around them. Serve immediately with skewers in place for diners to pull at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g (2.1 oz) fine dried breadcrumbs
- 30g (1.1 oz) pine nuts
- 20g (0.7 oz) raisins
- 40g (1.4 oz) Pecorino
- 2 tbsp flat-leaf parsley
- 4 garlic cloves
- 1 lemon zest
- 4 tbsp olive oil
- 1 tsp fine sea salt
- 1 medium red onion
- 16 fresh bay leaves
- 400g (14.1 oz) tomato passata
- 0.5 tsp black pepper
- 1 medium basil sprig
- 4 wooden or metal skewers