Involtini, rolled stuffed beef

For this dish you need the beef (Rump topside) sliced very thin. You can ask your butcher to cut them for you or the supermarket sometimes has has sandwich stakes for sale, these can work well. If they are still too thick you can beat them out with a rolling pin, just put the stakes between two sheets of cling film. 

For four people you will need:

  •      500g thinly sliced beef top rump
  •      Sea salt
  •      pepper
  •      Flat leaf parsley
  •      350g cup grated parmesan cheese
  •      olive oil 
  •      20g butter
  •      400g tined Italian tomatoes

How to make:

To make  the Involtini (stuffed beef rolls) lay a slice of the beef on a clean surface, season with salt and pepper, sprinkle with the grated parmesan, (a table spoon), scatter with parsley and a drizzle of olive oil. Roll it up as tight as you like and secure with a wooden toothpick.    

Repeat until you have all the beef stuffed. Don’t worry about having open ends to the rolls it all adds to the rustic look of the dish.

Heat 3 tablespoons of olive oil and the butter in a frying pan big enough to hold all of the involtini without over lapping. When hot, and the oil stops sizzling, add the involtini and brown all over. Season with salt and add the tined Italian tomatoes, scraping up any browned bits with a spatular.

Bring to a simmer and let cook uncovered for 40 minutes. If the dish starts to dry out add a splash of water or white wine.

You can cook these the day before you need them, just let them cool cover  with cling film and pop them in the fridge.  About an hour before you went to eat take them out let them return to room temperature then reheat slowly.

They go very well with the Italian green beans or the Braised small purple artichokes from the recipe’s page.

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