Catanese rolls with spring onion

A very simple Sicilian traditional recipe. In Catania they are normally prepared with fresh pork belly or horse carpaccio, alternatively you can use another type of meat as desired.

For 4 people:

8-10 slices of veal carpaccio (about 400gr)

4 medium sized cut spring onions

Extra virgin olive oil, salt and pepper

After washing the onions, remove the roots, being careful not to cut off the base, then cut them in half lengthwise.

Wrap the meat around the spring onion.

Heat up a cast iron grill and when it is hot, cook the rolls for a few minutes.

Season with salt and pepper and sprinkle with raw oil.