INVOLTINI DI MANZO
Provided by Kate McCullough
Categories Mains Jamie Magazine Beef Dinner Party Italian
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 503 calories, Fat 32.2 g fat, SaturatedFat 8.2 g saturated fat, Protein 30.5 g protein, Carbohydrate 17.5 g carbohydrate, Sugar 4.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre
INVOLTINI DI MANZO
Another great find from Giada De Laurentiis. Juicy and scrumptious. Rouladen Italian style. There is really no need to serve potatoes or other starch with this. I just served an appetizer of mozzarella, tomato and basil to start with. Truly heavenly.
Provided by Berliner Goere
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauté carrots, onion and garlic in 1 tbsp oil and 1 tbsp butter until carrots are tender. Season with salt and pepper and remove from heat. Let cool slightly, then stir in parmesan.
- Season beef with salt and pepper. Place 2 tbsp of carrot mix in the middle of the wider end of each beef slice. Roll up slices starting at the wide end and tucking in the sides to enclose filling. Secure end with poultry laces or toothpicks.
- Heat the remaining oil and butter over medium-high heat. Lightly dredge the beef rolls in flour. Add to pan and brown on all sides. Add the wine and scrape up the browned bits on the bottom. Carefully stir in the tomatoes and add the bay leaf. Cover and simmer until beef is cooked through about 5 to 10 minutes. Transfer the beef rolls to a plate and let rest.
- Stir the peas and prosciutto into the sauce in the pan and simmer until the peas are heated through and sauce has slightly reduced. Season to taste.
- Remove picks from beef rolls and drizzle the sauce over the rolls.
Nutrition Facts : Calories 336.9, Fat 23.4, SaturatedFat 7.8, Cholesterol 26.3, Sodium 388.9, Carbohydrate 21.1, Fiber 4.8, Sugar 5.6, Protein 8.5
INVOLTINI OF BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
- Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.
TAGLIATA DI MANZO
A fantastic, simple dish for steak lovers. It's an Italian dish, as if you couldn't tell by the name, and strikes a perfect equilibrium between different flavors...
Provided by ragingtexan
Categories Steak
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill.
- If using an outdoor grill, start charcoals and let them burn down about an hour beforehand.
- Mix vinegar and oil.
- Lightly sprinkle steak with vinegar/oil mixture.
- Grill steak for about 4 minutes per side (or more if you don't like rare steak) Shave off about 1/3 of the block of reggiano and toss with arugula.
- Slice steak into 1/2 inch pieces and arrange on plate.
- Add arugula/reggiano salad to plate.
- Drizzle both with remaining vinegar/oil mixture.
- Serve immediately.
Nutrition Facts : Calories 507.2, Fat 42.6, SaturatedFat 13.6, Cholesterol 40.9, Sodium 975.8, Carbohydrate 8.1, Fiber 0.3, Sugar 5.7, Protein 22.2
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- Place 1 piece prosciutto over each slice of meat, followed by 3 or 4 sticks each of carrot and celery at one short end of the meat. Roll the meat around the vegetables, forming a medium-tight involtino. Use kitchen twine or a couple of toothpicks inserted flush with the meat to keep the roll closed.
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- Add the garlic to the same pan and cook, stirring occasionally, until it just turns golden, about 5 minutes. Stir in the tomatoes. Add the wine and cook until the alcohol aroma dissipates, about a minute.
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