Sicilian-style Rolls



Sicilian-style Rolls

Among the Sicilian recipes, rolls hold a special place. They are a meat dish that has many variations and versions across the Island. We offer you the Palermo-style Sicilian rolls; in the Messina area, they are simpler and called 'braciole', for example. Even from family to family, traditions change: some use beef, others veal; some bake them, others use a cast-iron grill or a pan. The filling we chose to make is one of the most classic: slightly toasted bread crumbs, onion, pine nuts, currants, and caciocavallo cheese. A mix of typical and tasty ingredients that will make these rolls special. Discover how to close them properly before breading and cooking: they will be delicious!

If you also love Sicilian cuisine, discover other traditional dishes:


For 8 skewers
Sliced veal 2.2 lbs (1 kg) - (24 slices)
Bay leaves 32 leaves
Red onions 1
For the filling
Caciocavallo cheese 5.3 oz (150 g)
Bread 5.3 oz (150 g) - (crumb)
Pine nuts 1.8 oz (50 g)
Zante Currant ¼ cup (50 g)
Yellow onions 1
Extra virgin olive oil 3.4 tbsp (50 g)
Parsley to taste
Fine salt to taste
Black pepper to taste
To coat and cook the rolls
Extra virgin olive oil to taste
Breadcrumbs to taste

How to prepare Sicilian-style Rolls

To prepare the Sicilian rolls, first, take the bread crumbs (from not too dry but not too fresh bread) and break them into pieces 1, making it easier to put them in the mixer 2. Blend briefly to obtain coarse crumbs 3.

Transfer the crumbs to a slightly heated pan, without adding oil 4, and toast over medium heat for 5-7 minutes 5; they should color slightly. In the meantime, peel the golden onion and finely chop it 6.

In the same pan where you toasted the crumbs, pour a drizzle of oil and the chopped onion 7. Season with salt 8 and let the onion stew over medium-low heat for about 10 minutes 9. If necessary, you can add a little water just to prevent it from burning; it should indeed soften and turn golden.

Meanwhile, peel the red onion, cut it into quarters 10, and separate the layers 11. Collect them in a small bowl 12 and set them aside. Together with the bay leaves, they will be used to assemble the skewers.

Grate the caciocavallo cheese 13 and add it to the toasted bread crumbs 14. Add the pine nuts and currants (they do not need to be soaked) 15.

Add the chopped parsley 16, the now cooled onions 17, oil, salt, pepper, and mix 18.

If the slices are thick, pound them to obtain a thickness of 1/16 inch 19. If they are too large, cut them in half 20, otherwise, use them whole. Place a generous tablespoon of the filling on each slice 21.

Start rolling the meat 22 gradually bringing the sides inward 23, to obtain a well-closed roll 24. Once rolled, carefully tuck in the ends to prevent the filling from escaping.

Take wooden skewers and assemble the skewers. Insert a bay leaf, a piece of onion 25, and the first meat roll 26. Continue this way for a total of 3 rolls, ending with onion and bay leaf 27.

Assemble all 8 skewers, brush them with oil on both sides 28, and coat them in bread crumbs to cover them 29. Place the skewers in a hot non-stick pan with a drizzle of oil 30.

Cook them until they are nicely golden, turning them on all sides 31 32; they should cook for a total of about 10 minutes. The Sicilian rolls are ready; serve them hot 33.

How to store

You can store the rolls in the refrigerator for up to a couple of days.

Freezing is not recommended.


Instead of currants, you can also use raisins, perhaps soaking them first. Currants have a more delicate taste and a softer texture than traditional raisins.

You can use a more or less aged caciocavallo according to your taste.

Don't miss these other typical regional rolls: Apulian Bombette and Escaped Birds!