beef roulades from Messina
1 lb (600 g) beef cutlets thinly sliced, not quite 1/4 inch thick
5 oz (150 g) caciocavallo aka provola or scamorza, or provolone if you like a stronger flavor
1 clove garlic
10 oz (300 g) bread crumbs
1 Tbs grated pecorino or parmigiano
1 small bunch of flat leaf parsley
salt to taste
extra virgin olive oil
Finely chop the parsley and smash the garlic and salt with the back of a knife until
it forms a paste. Mix the parsley and garlic into the bread crumbs adding grated
cheese and more salt to taste. Slice the provola into chunky slices. Coat each side
of each piece of meat with olive oil and then with breadcrumb mixture.
Place 2 pieces of provola at the top end of each piece of meat, fold over the top edge, fold in the sides and roll to seal. Once all the cutlets have been filled fix them with double skewers.
Grill over hot coals for 4-5 minutes per side until cooked through and the cheese is melty or cook them in a frying pan with a bit of olive oil or in the oven at 200C/390F for about 15 minutes.