ingredients for
25 slices of veal.
1 cup oil
breadcrumbs ingredients
1 loaf slice bread blended
1 cup parmiggiano cheese
1/2 bunch parsley
salt pepper
4 garlic gloves
for the outside breadcrumbs with no italian cheese
400 gm provolone cheese diced
bbq or coal bbq or grillet inside.
ask your butcher meat for involtini best tender meat.
Good afternoon. Welcome to Dominica’s Pantry. Today we’re making beef mortini with bread crumbs. Uh I’m going to put these on the barbecue, but you can also put them uh on a grilllet inside. It’s a little bit of work, but uh worth doing for a nice entertainment um dish. I’ll just go through with you what what we need. My ingredients are below the um the heading. So, you’ll see all the ingredients there. And uh so, let’s get started. And I’ll also show you what kind of cut of meat I bought. Okay. So, what we’ll need is um you’ve got about a cup of oil here, olive oil. You’ll need all of that because you’re going to be putting the the ve into that. Here I’ve got um a loaf of uh the Aussie bread, the sliced bread that I’ve put in my blender. I’ll put the ingredients down below. I’ve made this before for you. You have parsley, garlic, salt, pepper, Italian cheese, whichever kind you like to use, and a loaf of Aussie bread that I’ve um put in the blender. Here I’ve got 400 g of provolone mild. Uh it came in a block and I’ve chopped it up like this cuz that’s got to go in the beef and the vultini rolls. And for the outside, I didn’t want to use as much fresh breadrumbs. I wanted to mix it. So here I’ve got no cheese. I’ve only got the the sliced bread that I’ve put in the blender, parsley, salt, pepper, and a little bit of the dry bread crumbs, the one that you buy in the packet. So, I’ve mixed that up for the outside. So, the outside of the involini, I’m not putting cheese in it, only on the inside. So, there’s Italian cheese in that. So, you’ll need your olive oil. Now, the meat, I’m doing 25 slices or more, but um you do it how many you need. So, I’m just showing you the meat. I’ve bought ve or silver side, which is perfect size. See, about the size of the palm of my hand. Uh and that’s one piece rather than if I bought round steak, which is cheaper, very tender, but cheaper. See how I’m losing it? So, I’m going to get a little piece here and a little piece there. So, for involis, that’s not good because you can’t roll it and you’ll lose it. The only way you could do it is probably use that little piece and that little piece, you can either crumb it and make some snitles or put it in your mincer and make some um mints. So, I’ll just show you. If the meat that you buy is too thick, just put that on it and just go hitting it. or you can use your um rolling pin. I’ll just show you how thin I want it. See, I don’t know if you can see that. That’s how thin I want it. The thinner the better. Okay. You don’t want it to fall apart, but I don’t want it thick. Okay. So, we’ll just get started and I’ll show you. Oh, also I forgot to tell you um the sticks. The um the sticks. I’m I’m soaking them in water so that when I put them on the barbecue, they don’t burn. Okay, so let’s get started and um let’s do this. So, I finished doing that. So, what we’re going to do now, I’ve got clean hands. I washed my hands. We’re going to dip it in the olive oil, both sides. Right. And then inside, we’re going to put the one that I said to you had the Italian cheese in it, the bread crumbs, parsley, this one here. This is all fresh breadrumbs. Don’t overload it. So probably about in this size about three. Then I’m going to put a provalone in it. One provolone piece inside. And then I’m going to roll. You can close the sides, but I think it becomes too thick. Okay. So that’s that. Okay. Now it’s got the oil on the outside. And I’m going to, it’s very hard to show you, but I don’t know if you can see there. I’m going to roll it into that breadcrumb that I said to you didn’t have any Italian cheese in it cuz I don’t want the Italian cheese to burn as I’m cooking it. That’s why I’m not putting any on the outside. Okay. So, these are going to go on a stick and on a barbecue. So, let’s continue. Now, you can see this one here is an odd shape. It wasn’t as straight as the other one. So this one here I am going to close it on this side and make it straight up. The provolone is there. The bread crumbs are there. And this one here I’m going to roll. Okay. So not all of I was just going to show you a small ones for the kids. Um so I’m doing smaller ones, but even for adults it’ be good. So I just cut it in half. So that was the size of my hand. So, I’ve just cut it in half, dipped it in the oil, right? And then I’m going to do the same procedure, but there will be smaller ones. You know what I mean? So, you don’t need as many bread crumbs either. You go cheese. And find the best position to roll it. And these will be smaller. And these are good size for the kids and they’re good for adults, but you need to do a lot more of them cuz they go really quick. Don’t use mozzarella in the middle, please. Just use a provolone because uh the provolone tends to keep its shape and not melt out as much as the mozzarella. It will seep out and you’ll get no cheese inside. So continue doing that. I used to eat this um these is when I used to go to my sister-in-law’s place for dinner and her mom and dad pure puccina, they used to do this and um I hope I did the recipe justice, the the way I remember it, the way I used to eat it. Um so I hope I So as I said, uh I had 25 slices of ve I ended up doing, um 32. So because I cut some in half. So it’s up to you if you want to make them small or large. Okay. If you make them small, you just need a toothpick. Find the closure. Where was it? Here. And just thread it through like that. Okay. And you’ll have to turn these on the barbecue obviously with the prongs. Okay. If you’re going to do the big ones, get the bigger stick if you like. You get different sizes of these. Uh I would do these for the adults like this. Thread it through. I’d put one. That should be enough if you’re having a salad and maybe some potatoes with it. It’s a meal on its own. Okay. It’s a lot easier to turn. Okay. As I said, if you can you can do them small and have heaps on like four or five on. Um I just found these easier to to manage. Okay. So, I’ve just done a couple of different samples for you so you can have a look. So, you can do four in one stick, the small ones. You can do two on one stick. Um, one, whatever you like. I’ve got one here with three. So, it all depends. I know my family how much they eat and how many sticks they need per person. So, I did according to that. So you can just do it to make it look nice for everybody to have the same. It’d be nice three to four on each stick, but that’s totally up to you. Let’s put them on the barbecue. Um not sure yet if I’m going to put on the barbecue electric or on the coal. I would like to put them on the coal barbecue. So we’ll see how we go this afternoon.
Dining and Cooking