Beef Involtini

Thu, 27 April 2023

Alberto Rossi's Beef Involtini

Serves 4 People

INGREDIENTS:

• 8 x Thinly sliced beef
• 8 Slices of Parma Ham
• 2 Cloves of garlic
• 1 Shallop, chopped.
• 8 pieces Taleggio Cheese (or brie)
• Parsley
• Breadcrumbs (mix some with the parsley, garlic and shallots and keep aside)
• Butter
• Oil for cooking
• Flour
• 1 Glass Red Wine
• Chicken Stock
• Salt and Pepper

INSTRUCTIONS:

1. Set the oven to 165 C.
2. I prefer to use Striploin for these Involtini, as the meat is nice and tender once cooked correctly.
3. You would need to beat the meat a bit just to make sure it is thin and easy to roll.
4. Once you have the meat pounded, put a slice of Parm Ham on the Beef.
5. In a small pot, add some butter, the shallot and the garlic and cook for 3-4 minutes or until soft but no colour.
6. In a bowl, mix together the breadcrumbs, parsley, taleggio and the cooked garlic and shallots; put the mix on the slice of Parma ham and roll the Beef Slices close. Keep them closed by using toothpicks.
7. In a pan over medium heat, add some oil, dust the Involtini in a bit of flour and start to sear them on all sides; deglaze with the red wine and move all in an oven dish.
8. Add a little bit of chicken stock (about ½ glass) and put in the oven for about 20 minutes.
9. Pour over the meat the reserved breadcrumbs, roll them around in the cooking juices (so the breadcrumbs get soaked in them), and serve.
10. You can have them with Mash Potatoes, sauteed greens (spinach kale..)