Involtini di manzo
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Cooks In1 hour 55 minutes
Nutrition per serving
Calories 503 25%
Fat 32.2g 46%
Saturates 8.2g 41%
Sugars 4.4g 5%
Protein 30.5g 61%
Carbs 17.5g 7%
Of an adult's reference intake
- 8 x 70 g pieces of thinly sliced topside of beef
- 50 g pine nuts
- 4 cloves of garlic
- a few sprigs of fresh thyme
- a few sprigs of fresh rosemary
- a few sprigs of fresh parsley
- 70 g fresh breadcrumbs
- 4 tablespoons raisins
- olive oil
- 3 shallots
- 100 ml white wine
- 1 x 400 g tin of chopped tomatoes
By Kate McCullough
- Preheat the oven to 160ºC/gas 2½.
- Lay the beef between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until really thin.
- Lightly toast the pine nuts in a dry frying pan. Peel and finely chop the garlic, then pick and finely chop the herb leaves.
- Combine the pine nuts, breadcrumbs, three-quarters of the chopped garlic, raisins, herbs, a pinch of sea salt and black pepper and a lug of oil.
- Divide between the beef, spooning into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
- Heat a heavy-based ovenproof pan (just big enough to fit all of the rolls snugly) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides.
- Peel and finely slice the shallots, then add to the pan with the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
- Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes, and season.
- Bring the sauce to the boil, then transfer the pan to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve with a green salad.