Pistachio-Crusted Beef Rolls | “Involtini Messinesi al Pistacchio” Recipe
These involtini meat rolls hail from the Sicilian city of Messina. They’re made by stuffing a beef or veal cutlet with seasoned bread crumbs, pistachio pesto and cheese, then breading them with crushed pistachios before roasting.
Homemade Pistachio “Flour”
In Italy, it’s common to see premade pistachio flour, which is used to “bread” the involtini. You can easily make your own by simply using a food processor to blend shelled pistachios into a coarse powder. If possible, it’s best to use pistachios that are not roasted and salted, but the recipe will work fine even if that’s all you have access to.
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INVOLTINI MESSINESI AL PISTACCHIO RECIPE
Makes: 8 involtini meat rolls
Cook Time: 45 minutes
For this recipe, you will need:
1 cup (100g) bread crumbs
1 clove garlic, finely chopped
1 oz. (30g) grated pecorino cheese, or to taste
Extra-virgin olive oil
Fresh black pepper
¼ cup (30g) pistachio flour
8 thin beef or veal cutlets (about 1 lb. or 450g)
About ¼ cup (45g) pistachio pesto
2 oz. (60g) provola cheese
Preheat the oven to 395°F (200°C).
Begin by preparing some seasoned bread crumbs (“mujica cunzata”). In a bowl, mix together the bread crumbs, chopped garlic, grated pecorino cheese, a drizzle of olive oil, and salt/pepper to taste. Transfer about half of the seasoned bread crumbs into a separate bowl and mix it with the pistachio flour.
Fill a plate with olive oil. Take one meat cutlet and dip it into the oil, covering both sides evenly. Transfer to a clean plate for assembly. On one side of the cutlet, place a spoonful of the seasoned breadcrumbs, topped with a small spoonful of pistachio pesto and a small chunk of provola cheese.
Fold the edges of the cutlet inward, then wrap the meat up like a burrito. Use a toothpick inserted through the center of the involtini to hold it shut. Dust the roll in the bread crumb/pistachio flour mix and place on a parchment paper-lined baking sheet. Repeat to make the remaining involtini.
Roast the involtini for 15-20 minutes, until the meat is cooked through and no longer pink. Serve warm, while the cheese is still melted (and don’t forget to remove the toothpick).