Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling. Involtini can be made with meat, poultry, seafood or vegetables and with fillings like pasta, cheese, vegetables, cured meats and nuts. This particular recipe is for the traditional involtini served in Palermo (“alla Palermitana”) and sees the Arab influence on Sicily with the use of sultanas and pine nuts in the filling. Ingredients 1 kg veal backstrap, sliced to about 5mm thick Extra virgin olive oil (to brush) 24 lemon leaves (optional) 1 large red onion, cut into quarters Breadcrumbs, for dipping For the stuffing 50g pine nuts Salt and pepper 50g sultanas 50ml extra virgin olive oil 150g pecorino cheese, grated 150g breadcrumbs 1 large red onion, chopped finely Skewers Lemon wedges (to serve) Directions 1. Place the sultanas in a small dish of water to rehydrate for about 10 minutes.