b'Sicilian Spiedini (veal rolls)Spiedini Sicilianiis is a spectacular dish. A true signature dish from my home town7 pieces of veal scaloppine (approximately 68 inches in length), pounded thin and cut in halfSalt and pepper to tasteof Palermo. Trust me2 white onions, cut in quarters then separated in leaveswhen I tell you that,14 bay leaves 12 cup Italian-style bread crumbsin spite of the unusual Sicilian Stuffingingredients, this dish aAgrodolce Saucereal marvel of flavors.Make the stuffing and the sauce.Preheat oven to 400.Chefs Tip Grease a deep baking dish with olive oil and coat with about 2 to 3 tablespoons of Italian-style bread e rolls can be madecrumbs. Lay all the pieces of veal flat on a prepping surface. Place equal amounts of the stuffing in the middle of each piece of meat (about 2 tablespoons). Roll the pieces of veal like a burrito, fold the ahead of time the dayedges along the longest part, then start rolling from one end to the other.before then just bakePlace each roll fold side down as you make it, inside the greased baking dish. Line the pieces side them in the oven whenby side. Once they are all in they should fit somewhat snugly. Between each piece of veal place a your guests arrive forbay leaf and a piece of white onion. Brush the top of the veal rolls with olive oil and sprinkle with bread crumbs.dinner. You will findBake in the oven at 350 for 15 to 20 minutes.this to be an excellent recipe for parties. Place on a plate, spoon the Agrodolce Sauce over and serve with roasted potato. sei 34'