SICILIAN VEAL INVOLTINI WITH HERBED RISONI, ROAST TOMATO & OREGANO SAUCE

SERVES 4

These involtini can be served with soft creamy polenta – use plenty of butter and add blanched green beans. Thin slices of swordfish can be used instead of the veal to make this delicious dish.

35 g (1¼ oz/¹/₃ cup) freshly grated pecorino cheese

1 tablespoon fresh breadcrumbs

1 tablespoon finely chopped flat-leaf (Italian) parsley

1½ tablespoons toasted pine nuts

1 heaped tablespoon dried currants, soaked in warm water for 1 hour, then drained

pinch of rosemary leaves, finely chopped

pinch of sea salt

pinch of freshly ground white pepper

4 x 150 g (5½ oz) veal escalopes

2 tablespoons olive oil

HERBED RISONI

400 g (14 oz/2 cups) risoni

80 ml (2½ fl oz/¹/₃ cup) extra virgin olive oil

8 large basil leaves

1 garlic clove

finely grated zest of ½ lemon, no pith

sea salt and freshly ground black pepper

ROAST TOMATO AND OREGANO SAUCE

10 very ripe, vine-ripened tomatoes

65 ml (2¼ fl oz) good-quality extra virgin olive oil

2 tablespoons good-quality red wine vinegar

¼ bunch oregano, leaves picked and chopped

2 thyme sprigs, leaves picked and chopped

sea salt and freshly ground black pepper

2 teaspoons chopped oregano, extra

½ teaspoon chopped thyme, extra

½ teaspoon caster (superfine) sugar

Preheat the oven to 180°C (350°F/Gas 4).

In a bowl stir together the pecorino, breadcrumbs, parsley, pine nuts, drained currants, rosemary and seasoning until well mixed.

Lay the pieces of veal out on a work surface and spread the breadcrumb mixture over each piece, spreading it out thinly and evenly. Roll up each piece tightly, starting from a short side, and secure with toothpicks.

Heat the oil in a heavy-based frying pan over medium heat and cook the involtini in batches until sealed all over. Remove from the heat, place on a tray lined with baking paper and bake for 3–5 minutes or until cooked through. Once the involtini has rested, remove and discard the toothpicks.

HERBED RISONI

Cook the risoni in a saucepan of boiling salted water, stirring frequently, until al dente.

Meanwhile, in a food processor or with a stick blender, blend the oil, basil leaves, garlic and lemon zest.

Drain the risoni well and toss through the herbed oil. Season with salt and pepper.

ROAST TOMATO AND OREGANO SAUCE

Preheat the oven to 150°C (300°F/Gas 2).

Use a small sharp knife to remove the cores and lightly score the bases of the tomatoes.

Place the tomatoes in a large ovenproof dish, base side up, and drizzle with the combined oil, vinegar, oregano, thyme and a good sprinkle of salt and pepper. Roast the tomatoes, uncovered, for 1¼ hours or until the tomatoes are very soft and the skin is peeling away. Cool slightly, and remove and discard the tomato skins.

Place the peeled tomatoes with the pan juices in a medium heavy-based suacepan. Simmer, uncovered, stirring often, over medium heat for about 1 hour. Stir in the extra herbs and the sugar. Simmer for a further 30 minutes until the sauce has reduced and slightly thickened. Check seasoning.

To serve, divide the risoni among four plates or large pasta-style bowls. Place an involtini on each and top with the roast tomato and oregano sauce.

NOTE: The roast tomato and oregano sauce can be tossed through any cooked pasta and finished with grated pecorino, or used in lasagne. You can make the sauce ahead of time.