Sicilian meat rolls

Serves 4:
I400 g veal, cut into thin slices
200 g bread crumbs
200 g caciocavallo cheese
2 onions
pine nuts
raisins
extra-virgin olive oil
bay leaves
salt and pepper

For the stuffing: Brown the bread crumbs and add the caciocavallo cheese, one finely chopped onion, raisins, pine nuts, salt and pepper. Stuff each slice of veal, roll up and skewer, putting a slice of onion and a bay leaf in between the rolls. Coat with the remaining bread crumbs and grill over burning coals or bake. Serve hot.

Served this dish with Don Pietro rosso served at 18°