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Meat · Sicilia

Sicilian Involtini di Carne – Authentic Recipe

Involtini di Carne are one of Sicily's most beloved comfort foods — thin slices of beef wrapped around a savory filling of seasoned breadcrumbs, caciocavallo cheese, and prosciutto, then braised slowly in a simple tomato sauce. Every family in Sicily has their own version, passed down through generations. The result is a deeply satisfying dish where the stuffing melts into the meat and the sauce begs to be mopped up with crusty bread.

20Prep (min)
35Cook (min)
55Total (min)
4Serves
MediumDifficulty
Sicilian Involtini di Carne – Authentic Recipe

Ingredients

  • 8 thin beef slices (about 100g each, topside or silverside)
  • 80g fine dried breadcrumbs
  • 80g caciocavallo cheese, finely grated
  • 80g prosciutto crudo, thinly sliced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 garlic clove, minced
  • 4 tablespoons extra virgin olive oil
  • 400g canned whole San Marzano tomatoes, crushed by hand
  • 1 small white onion, finely sliced
  • Salt and freshly ground black pepper to taste

Method

  1. Place the beef slices between two sheets of cling film and gently pound with a meat mallet until about 4mm thick and even throughout.
  2. In a bowl, combine the breadcrumbs, grated caciocavallo, minced garlic and chopped parsley. Season with a pinch of salt and a generous grind of black pepper, then mix well.
  3. Lay a slice of prosciutto flat on each piece of beef. Spoon a heaped tablespoon of the breadcrumb mixture onto one end, leaving a 1cm border on the sides.
  4. Roll each slice tightly from the filled end, tucking in the sides as you go. Secure each roll with a wooden toothpick or tie with kitchen twine.
  5. Heat 3 tablespoons of olive oil in a wide, heavy-based pan over medium-high heat. Brown the involtini on all sides, turning carefully, for about 4–5 minutes total. Remove and set aside.
  6. In the same pan, add the remaining olive oil and gently sauté the sliced onion over medium heat for 5 minutes until soft and translucent. Add the crushed tomatoes, season with salt and pepper, and stir to combine.
  7. Return the involtini to the pan, nestling them into the sauce. Cover with a lid, reduce the heat to low, and simmer gently for 25–30 minutes, turning the rolls halfway through, until the meat is tender and the sauce has thickened.
  8. Remove the toothpicks or twine before serving. Plate the involtini with plenty of sauce spooned over the top and serve immediately.

Tips from the kitchen

💡 Ask your butcher to cut the beef extra thin — this makes rolling much easier and ensures even cooking. Slices from the topside or silverside work best as they stay tender during the braise.
💡 Do not skip browning the involtini before adding the sauce. This step creates a flavorful crust that locks in the filling and adds depth to the final dish.
💡 If you cannot find caciocavallo, substitute with aged provolone or pecorino siciliano — never use mozzarella, which releases too much water and makes the filling soggy.

Frequently asked questions

Can I grill the involtini instead of cooking them in tomato sauce?

Absolutely. Grilling is a popular Sicilian alternative, especially in summer. Brush the rolls with olive oil and grill over medium-high heat for about 3–4 minutes per side. The filling will caramelize beautifully, though the texture will be firmer than the braised version.

Can I prepare involtini di carne in advance?

Yes — this dish actually improves the next day. Prepare and braise them fully, let them cool, then refrigerate. Reheat gently in the sauce over low heat for 10 minutes before serving. The flavors meld and deepen overnight.

What should I serve with involtini di carne?

In Sicily, involtini are traditionally served as a secondo with crusty Sicilian bread to soak up the sauce. A simple green salad or sautéed bitter greens such as cicoria make an excellent accompaniment. The sauce can also be tossed with pasta as a first course.