Spiedini di Carne

1. Prepare the beef: Slice the Beef sirloin against the grain into thin cutlets, approximately 0.5 cm thick. Place each cutlet between two sheets of parchment paper and gently pound with a meat mallet until about 0.3 cm thick.

2. Prepare the filling mixture: In a medium bowl, combine the Fine breadcrumbs, grated Parmigiano-Reggiano, finely chopped Fresh parsley, Fine sea salt, and Black pepper. Drizzle 30 grams of Extra-virgin olive oil over the mixture and mix well with your hands until the Fine breadcrumbs are moistened and crumbly.

3. Prepare the Caciocavallo: Cut the Caciocavallo cheese into small cubes or thin strips, suitable for rolling inside the beef.