Involtini alla Siciliana: Beef Rolls with Pine Nuts, Raisins, and Caciocavallo

Toast the breadcrumbs: heat 1 tbsp olive oil in a skillet over medium heat. Add the breadcrumbs and stir constantly for 3–4 minutes until deep golden. Tip onto a plate and cool completely.

Make the filling: combine the toasted breadcrumbs, caciocavallo cubes, grated Pecorino, pine nuts, raisins, garlic, and parsley. Drizzle with 1 tbsp olive oil and mix well. Season lightly — Pecorino is salty, so taste before adding salt.

Prepare the meat: lay each beef slice flat, season lightly with salt and pepper. Place 2–3 heaped tablespoons of filling along the lower third of each slice, leaving a 1 cm border on each side.

Roll each slice: fold the sides in over the filling (envelope style), then roll tightly from the bottom up. Secure with a toothpick or tie with kitchen twine — do not rely on tension alone.

Thread the skewers: alternate 2–3 involtini per skewer with red onion wedges and fresh bay leaves between each roll. The onion and bay leaf act as spacers and add fragrance during cooking.

Oil the rolls: brush the outside of each roll with the remaining 2 tbsp olive oil. This promotes browning and prevents sticking on the grill.

Preheat a charcoal or gas grill to high (230–250 °C). A cast-iron griddle pan at high heat works indoors.

Grill the skewers for 4–5 minutes per side (8–10 minutes total), turning once. The rolls should be well browned with slight char on the exterior and the cheese just melted inside.

Rest for 3 minutes off the heat before serving. Remove toothpicks or twine before plating.