Involtini alla siciliana

Method

1. 1 Slice the beef into thin slices about 3 mm thick, then pound it with the back of a knife to widen the slices and make them tender.
2. 2 Grind the dry bread into crumbs, then toss with olive oil for 5 minutes until the crumbs are golden brown and fragrant.
3. 3 Roast the breadcrumbs before stuffing; raw crumbs will absorb all the oil and make the filling sticky.
4. 4 Mix the toasted bread crumbs with raisins, pine nuts, Pecorino cheese, chopped onion, and parsley.
5. 5 Place the filling on each slice of meat, then roll it up tightly and skewer four rolls onto a bamboo skewer.
6. 6 Bake at 220 degrees for 18 minutes, flipping once, then squeeze lemon juice over it before serving.

With an appliance

• Air fryer 50 min

  Replace step 6: steam in a hot air oven at 200 degrees for 12 minutes, flip at minute 7; spray oil on the crumbs for an even crispy coating.