Ingredients Jump to Instructions ↓

  1. 8 slices veal, top round , about 4 ounces each 1 cup grated Pecorino

  2. 4 tablespoons bread crumbs

  3. 2 bunches flat-leaf parsley , finely chopped, to yield

  4. 1/2 cup

  5. 1/4 cup pine nuts

  6. 1/4 cup currants, soaked

  7. 1 hour in warm water and drained

  8. 8 (3-inch) rosemary sprigs, soaked in water

  9. 1 hour

  10. Salt and freshly ground black pepper, plus crushed black pepper for garnish

  11. 2 ounces olive oil

  12. Lemon wedges

  13. Herb Salad, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat barbecue or grill.

  2. Using a kitchen mallet or wide cleaver, pound each slice of veal between 2 oiled pieces of waxed paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino , bread crumbs , parsley, pine nuts and plumped, drained currants until well blended. Season the veal slices with salt and pepper. Divide the Pecorino mixture among the 8 pieces of veal, spreading it out thinly. Roll the veal up tightly like a burrito and secure with toothpicks.

  3. Lay 4 pair of veal rolls side by side a 1/2-inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper, and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges. Serve with Herb Salad.


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