Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Sicilian Style
Total:
1 hr
Prep:
45 min
Inactive:
10 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: meat mallet 16 (6-inch) bamboo skewers, soaked in warm water for at least 30 minutes

Cut each 1/4-inch thick slice of meat into portions about 2 to 2 1/2 by 4 to 5 inches. Transfer the slices to sheets of plastic wrap, cover with plastic wrap, and, using the smooth side of a meat mallet, pound the sliced top portions until slices are very thin - ideally about 1/8-inch thick, being careful not to tear the meat. You should have approximately 16 (3 by 6 to 7-inch) rectangular portions of meat.

In a small skillet heat 2 tablespoons of the olive oil on a medium-high heat and saute the onion until tender and translucent. Transfer to a small mixing bowl and add the bread crumbs, cheese, raisins, pine nuts, parsley, and lemon zest. Season with salt and pepper, to taste. Set aside for filling.

Preheat a grill, grill pan, or broiler to high heat.

Lay the beef slices on a clean flat work surface and drizzle with 4 tablespoons of the remaining olive oil, turning to coat evenly. Season with salt and pepper. Divide the bread crumb mixture evenly among the beef slices, about 2 tablespoons each, placing the filling on 1of the short ends. Using your fingers, roll the slices lengthwise up and over the filling until the meat is completely rolled up. Using butcher's twine, tie both ends of each roll firmly to secure. Thread the meat rolls onto 2 skewers, 1 at either end of the roll, and thread bay leaves and onions onto each skewer, then top with a second beef roll and 2 more onions, until you have used all of the ingredients, like a kabob. Lightly brush each skewer with some of the remaining olive oil. You should have 8 double-skewered kabobs, each with 2 beef rolls, 4 onions, and 2 bay leaves.

Grill the skewers, turning occasionally, until meat is charred on the outside but still medium-pink on the inside, about 4 to 5 minutes per side. Set skewers aside to rest for 5 to 10 minutes before serving.

IDEAS YOU'LL LOVE

Swordfish Involtini: Involtini alla Siciliana

Recipe courtesy of Mario Batali

Cannoli alla Siciliana

Recipe courtesy of Joseph Termini|Vincent Termini

Ceci alla Siciliana

Recipe courtesy of Michael Chiarello

Involtini di Maialle

Recipe courtesy of Sal Passalacqua

Involtini Di Carpaccio: Rolled Beef Carpaccio

Recipe courtesy of David Rocco

Involtini Di Bresaola: Rolled Bresaola

Recipe courtesy of David Rocco

Involtini di Tonno Messinese (Tuna Rolls

Recipe courtesy of Nicola Zanghi

Involtini

Recipe courtesy of Scott Leibfried

Charlotte Di Mele Alla Milanese

Recipe courtesy of Gino Angelini

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking