Involtini of Beef "Alla Siciliana"
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take three-quarters of a pound of beef, two ounces of ham, one tablespoon of butter (or one-half tablespoon of lard), some bread, some parsley, and a piece of onion.
- Chop up the onion fine and put it in a saucepan with the butter (or lard).
- When it is colored, put in the parsley and the ham cut up into little pieces, at the same time add the bread cut up into three or four small dice, salt, pepper, and a dash of nutmeg.
- Mix all together well.
- Cut the meat into six slices, pound them to flatten out;
- salt slightly, and when the other ingredients are cooked, put a portion on each slice of meat.
- Then roll up the meat like sausages, put them on skewers, alternating with a piece of fried bread of the same size.
- Butter well, roll in fresh bread crumbs, and broil on the gridiron over a slow fire.
- These are nice served with salad.