The veal rolls with Ragusano provolone and lassini are meat rolls filled with melting cheese and slightly bitter greens dedicated to those who love cuisine that enhances the territory and authentic flavors.
For my meat rolls, I used veal slices and two typical products of the Ragusa area:
• Ragusano provolone;
• lassini.
The Ragusano provolone is a semi-hard, stringy cheese made from cow’s milk.
• You can fill your meat rolls with another stringy cheese like provola or provolone.
The lassini or amareddi species senape canuta [Hirschfeldia incana] – family Brassicaceae are a wild herb whose tips, leaves, and tender parts of the stem are collected and consumed.
Harvesting generally occurs between March and April before the plant fully blooms.
The budding inflorescences are similar to turnip tops.
In Sicily, lassini or amareddi are variously known as:
cavuliceddri, sciuriddi, cavuledda, mazzareddi, spicuna sarbaggi, qualuddru, qualeddra;
according to the province of origin.
The lassini or senape canuta have a characteristic, intense, and slightly bitter taste and are similar to sanapo [black mustard].
• You can fill your rolls with asparagus, turnip tops, sanapo, or other locally typical slightly bitter wild greens.
Baked, they are tender and succulent.
Once ready, you can season them with a drizzle of oil or a lemon sauce.
Two protein sources
This dish contains two protein sources: the meat and the cheese, so it represents an exception that I manage by halving the respective weights:
– half the weight of meat;
– half the weight of cheese;
per serving.
Another solution is to reduce the weight of the meat and add a thin slice of cheese.
If you prefer, fill the meat rolls with vegetables only.
I prepared them for a special occasion.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
- lassini
- to taste water
- 1 pinch salt
- 1 pinch baking soda
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 6 veal slices (hind leg)
- 6 slices Ragusano provolone
- 1 pinch roast herb and spice mix
- 1 drizzle extra virgin olive oil (raw)
- 0.34 fl oz extra virgin olive oil (raw)
- 0.34 fl oz lemon juice
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
Suggested Tools
- 1 Knife
- 1 Pot
- 1 Skimmer
- 1 Cutting Board
- 1 Meat Tenderizer
- Toothpicks
- Baking Sheet 25×29 cm
- Parchment Paper
Preparation
What are lassini called in Italian?
lassini or amareddi species senape canuta – family Brassicaceae.
Clean the lassini by selecting tips, leaves, and the most tender parts of the stem.
Wash them thoroughly to remove any soil residues.In a pot, bring salted water to a boil.
Add the lassini and a pinch of baking soda to keep them a vibrant green and blanch for 5-10 minutes.
Using a skimmer, remove the lassini and transfer them to a colander, then press to squeeze out excess water.Season the blanched lassini or amareddi with:
• a pinch of salt;
• a pinch of pepper;
and mix.Take the meat out of the fridge at least half an hour before cooking.
Lay each slice of meat on a cutting board and flatten it with a meat mallet, pounding from the center and pressing outward.
Place a slice of Ragusano provolone or other stringy cheese on each slice of meat.
Add a handful of blanched lassini or amareddi or another slightly bitter vegetable.
Roll the meat slice to enclose the cheese and vegetable and secure with a toothpick.
Repeat the previous steps until the rolls are complete.Line a baking sheet with parchment paper and arrange the rolls on top.
Season them with a roast herb and spice mix.Briefly preheat the oven.
Bake at 320° F (160° C) in a convection oven for about 20 minutes, turning the rolls after the first 10 minutes.Plate.
Drizzle with a bit of oil or lemon sauce.Your veal rolls with Ragusano provolone and lassini are ready.
Enjoy your meal!
For the lemon sauce emulsify:
• extra virgin olive oil;
• lemon juice;
in a 1:1 ratio with
• a pinch of salt;
• a pinch of pepper;
• parsley.Or drizzle with the salmoriglio sauce: Sicilian condiment.
Variations
• What can be used instead of Ragusano provolone?
You can fill your meat rolls with another stringy cheese like provola or provolone.
• What can be used instead of lassini?
You can fill your rolls with asparagus, turnip tops, sanapo or other locally typical slightly bitter wild greens.
If among the guests there are children who may not appreciate vegetables, especially if bitter, you can fill some of your meat rolls with a slice of cheese and a neutral-flavored vegetable or with a slice of cheese and a slice of ham.
FAQ (Questions and Answers)
What are lassini?
The lassini or amareddi species senape canuta [Hirschfeldia incana] – family Brassicaceae are a wild herb whose tips, leaves, and tender parts of the stem are collected and consumed.
Harvesting generally occurs between March and April before the plant fully blooms.
The budding inflorescences are similar to turnip tops.
In Sicily, lassini or amareddi are variously known as:
cavuliceddri, sciuriddi, cavuledda, mazzareddi, spicuna sarbaggi, qualuddru, qualeddra;
according to the province of origin.
The lassini or senape canuta have a characteristic, intense, and slightly bitter taste and are similar to sanapo [black mustard].What other vegetables can replace lassini?
They are similar to turnip tops.
You can replace the lassini with turnip tops, sanapo or other locally typical slightly bitter wild greens.Which cut of meat for the rolls?
• topside;
• eye of round;
• knuckle;
• rump.
