Spitini a la Siciliana
Serve them with a parmesan risotto and foccacia bread topped with onions , garlic and tomatoes.
INGREDIENTS
• 8 boneless pork cutlets. You can also use veal, beef, or chicken.
• 4 long green onions, finely chopped
• 2 cloves of garlic, finely chopped
• 3 slices of bacon, cooked and crumbled
• 3/4 cup of seasoned bread crumbs
• 1/4 cup of freshly grated Pecorino-Romano cheese
• 1/8 cup of fresh parsley, chopped
• 1/2 tsp of salt
• 1/2 tsp of freshly ground black pepper
• 1 16.5 oz can of tomato sauce
PREPARATION
• Between two sheets of waxed paper, pound out the cutlets until around 1/4 inch thin.
• In a small bowl mix together the onions, garlic, bacon, breadcrumbs, cheese, parsley, salt and pepper.
• Spoon in the tomato sauce a little at a time to form a paste.
• Spread the mixture evenly on top of the pork cutlets and roll up securing the ends with toothpicks.
• Season the outside with a little more salt and pepper.
• Prepare the grill or broiler.
• Grill or broil slowly for around 30 minutes turning once. Serve 4 people.