How to Make Sicilian Beef Rolls

Retablo is one of my favourite restaurants in Noto. The owner Katharina Bracciani has an amazing gift of hospitality and Chef Salvo has a wonderful innovative edge to his dishes. Retable is located in a cute side street, there is inside seating (with AC) or al fresco dining on their terrace, which is always my favourite.

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One of my favourite dishes at Retablo are the Sicilian Beef Rolls with Pine Nuts and Raisins, so I asked Katharina if Chef could teach me the recipe.

Step #1: Frying

Finely chop soft bread and lightly toast in a pan with a drizzle of olive oil until just golden. Chop the onions and sauté them in a separate pan with a bit of olive oil until soft and golden.

Step #2: Filling

Combine the toasted bread with the sautéed onions, pine nuts and raisins to create a filling. Season with salt, pepper, chopped parsley, a drizzle of olive oil, and grated cheese to taste. Mix until you obtain a soft but compact filling.

Step #3: Rolling

Lay out the thin slices of beef. Add a spoon of the prepared filling. Fold a little of the beef slice on the left and right and then begin rolling from the bottom into a bundle.

Step #4: Tieing Off

Once the beef is rolled loop a piece of string around it twice and tie together in order to keep the roll together.

Step #5: Crumbing

Roll the beef bundles in breadcrumbs until they are completely coated.

Step #6: Cooking

Place the beef rolls on a lightly oiled dish and bake in a preheated oven at 180°C (350°F) for about 15 minutes.

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Ingredients (serves 6–8)
• 1 kg thin slices of beef
• 80 g pine nuts
• 80 g raisins
• 2 onions
• 150 g soft bread (or stale bread soaked and squeezed)
• Grated cheese, to taste
• Fresh parsley, finely chopped
• Salt and pepper
• Extra-virgin olive oil