Pistachio veal rolls, with rolled bacon and provola cheese. Easy to do, as you can see in this short VIDEO TUTORIAL. At home, in Sicily, we call them 'chops', term that outside the island is always interpreted incorrectly. Or as if they were steaks, mostly pork and often with bone. If you have been following me for a long time surely you already know the mythical Roulade TO MESSINESE of meat, or the SWORDFISH CHOPS.
These are yet another variant: prepared with soft veal and cooked in a pan with a drizzle of oil. Instead of grilled or grilled, as the Messina tradition dictates. I ate them, very similar, in a restaurant on Etna and I fell in love with it. Pistachio, that I put only inside the rolls (if you also put it outside it will burn out), gives these chops a particular taste.
You don't want to try them right away? Thanks to the cooking in a pan these veal rolls with pistachio become golden and crispy outside, deliciously soft and streamlined inside. And the veal is always very tender. If you are not in Sicily, and especially in Messina, where every butcher knows what you mean when you ask for meat for chops, I suggest the cut for strips or carpaccio.
The main difference between these rolls and the Messina chops is the way the meat is rolled up. The chops roll up on themselves and are a kind of tightly closed bundle. These rolls instead of simply roll up, per cigarette, and in Palermo they are also called “spitini”, or skewers. Several, Obviously, by FRIED SPITINI based on meatballs, salami and cheese. In short, I think I have given you several food for thought and delicacies, so have a good day!
