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- Involtini al Prosciutto
- (Beef Rolls with Prosciutto)
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- Ingredients:
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- 2 and 1/2 oz (8 x 60 grams) thin slices topside of beef
4 wide slices of cooked ham or prosciutto (alternatively 8 small slices)
8 slices of processed cheese
A small container with plain flour for dusting
2 fl oz (60 ml) extra virgin olive oil
4 fl oz (100 ml) white wine
A ladleful of beef stock (dissolve 1 stock cube in about a pint of boiling water)
5 sage leaves
Salt and ground pepper for seasoning
About 6 feet of string for tying the meat (ask your butcher)
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- Directions:
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- Take the first topside slice of beef and put it onto a working surface.
Cut one slice of cooked ham in two halves.
Put one of the cooked ham slices you cut onto the topside slice.
On the top of the ham put one slice of cheese.
Slices of processed cheese melt easily so, to limit the cheese from coming out during the cooking, you need to flip the topside slices edges towards the inside.
Next, roll the topside slice up.
Tie the roll with a piece of string; this will keep the roll together during the cooking. The first involtino is now ready!
Repeat the procedure until you have 8 involtini.
Dust each involtino with flour.
Take a saute pan that can contain all the involtini, put the olive oil into it and heat the oil (medium/high heat). Also, keep a small pan with the beef stock handy because you will need a ladleful of stock soon.
When the olive oil is hot, add all the involtini into the pan.
Brown the involtini. This will take a few minutes, usually a couple of minutes for each side.
Use a wooden spatula so that you can easily turn the involtini around until they are browned.
Once browned, you will also notice that the bottom of the pan starts becoming a bit too dry so this is when to add the white wine.
Let the wine evaporate for a couple of minutes, bring the heat down to medium/low and add the sage leaves.
Season with black pepper and salt.
Add just one ladleful of beef stock and cook for few minutes until the sauce thickens (usually no more than 8-10 minutes). Serves 4.
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- That's it!
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