Involtini Siciliana From the Pressure Cooker

Wash the veal cutlets, pat dry and pound flat. Press the garlic. Mix garlic, parmesan, breadcrumbs, raisins, almonds, oil and salt well.

Spread the stuffing over the veal cutlets and roll cutlets tightly, securing with a toothpick or twine.

Heat the oil in a pressure cooker, fry the veal escalopes all around.

Remove the veal cutlets, add flour to the hot fat, allow to color briefly and immediately deglaze with stock. Add meat again and simmer in pressure cooker for about 10 minutes.

Cook the pasta in salted water until al dente, strain and serve with the involtini.

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