12 lg Bay leaves; preferably
-fresh
1 tb Currants
1 3/4 lb Beef round; butterflied and
-cut into 12 slices
2 tb Olive oil; plus more for
-brushing
6 tb Bread crumbs
2 tb Pecorino cheese; fresh grated
1 tb Pine nuts
6 tb Onion; finely chopped
Salt & pepper
12 Wooden skewers (8 to 10");
-Soaked
1 lg Onion; peeled, quartered and
-separated
If using dried bay leaves, soak them in tepid water 30 minutes and
drain. Soak the currants in tepid water for 15 minutes.
Place beef slices between two pieces of wax paper and flatten with
mallet to 1/16-inch thickness.
In small frying pan, heat olive oil over medium-high heat. Add
breadcrumbs and cook, stirring, until lightly browned. Remove pan from
heat. Drain currants and add to crumbs with pecorino, pine nuts,
onion, and salt and pepper to taste. Mix thoroughly and set aside.
Brush each slice of beef with oil and place a heaping tb of stuffing
on each slice. (You can freeze leftover stuffing for later.)
Carefully roll up slices and secure with toothpicks. Double skewer:
hold two skewers parallel to each other about 1/2 inch apart between
your thumb and forefinger. Slide a bay leaf, a piece of onion and a
beef roll onto each set of skewers in that order, using two of each
ingredient for each set of double skewers.
Place skewers on grill close to fire and baste with olive oil. Cook
until golden brown, 5-7 minutes on each side.
