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.