***Sicilian Stuffing*** 5 tablespoons olive oil 6 cloves garlic, thickly sliced 1 cup white onions, chopped 1/4 teaspoon red pepper flakes 1 cup pine nuts 1/2 cup raisins placed in hot water for 1/2 hour then drained 1 bay leaf (optional) 1 tablespoon chopped parsley 1 tablespoon chopped basil 3/4 cup white wine 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup grated Romano cheese 1 1/2 cup Italian-style bread crumbs 1 egg ***Agrodolce Sauce*** 1 cup balsamic vinegar 4 cloves garlic 2 tablespoons sugar 1 tablespoon fresh rosemary 2 1/2 cups chicken broth 2 tablespoons softened butter mixed with 2 tablespoons flour ***Spiedini*** olive oil 1/2 cup Italian-style bread crumbs 7 pieces veal scaloppine (approximately 6-8 inches in length, pounded thin and cut in half) salt and pepper, to taste 14 bay leaves 2 white onions, cut in quarters then separated in leaves
For the Stuffing: In a saute pan cook the garlic, onion and the olive oil and red pepper flakes over medium-low heat for 4-5 minutes, stirring well.
Add the pine nuts, raisins, bay leaf, parsley, and basil; cook for 3 more minutes, stirring well. Increase the heat to high and once the ingredients start sizzling add the wine and stir well until reduced by one-half, about 3-4 minutes.
Transfer mixture to a bowl, add the salt, pepper, cheese, breadcrumbs and the egg. Mix well until it forms a moist mixture.
For the Agrodolce Sauce: In a sauce pan bring to boil over medium-high heat the vinegar, garlic, sugar and rosemary. Cook, stirring well until reduced by two-thirds, about 3-5 minutes.
Add the chicken broth, bring to a boil and simmer for 20 minutes. Strain the sauce, return it to the saucepan and simmer it for 10 more minutes.
Add one tablespoon of the butter mixture, stirring well until it thickens. If you want it thicker add more of the mixture, until it reaches the consistency you like.
For the Spiedini: Preheat oven to 400 degrees F.
Grease a deep baking dish with olive oil and coat with about 2-3 tablespoons on Italian Style breadcrumbs. 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 edges along the longest part, then start rolling from one end to the other.
Place each roll as you make it, fold side down inside the greased baking dish. Line the pieces side by side. Once they are all in they should fit somewhat snugly. Between each piece of veal place a bay leaf and a piece of white onion. Brush the top of the veal rolls with olive oil and sprinkle with breadcrumbs.
Bake in the oven at 350 degrees F for 15-20 minutes.
Put on a plate, spoon over the Agrodolce sauce and serve with roasted potato.