Involtini
Prep
Cook
Total
Yield 4
Have your butcher slice the meat very thinly. Although most of the recipes I see in English call for veal, in Italy more mature beef is always used. If you’d like to have leftover sauce, to dress your pasta, double the amount of tomatoes.
Ingredients
- 1/2 kilo / 1 pnd thinly sliced beef top round
- salt
- pepper
- parsley
- 1/2 cup grated parmesan cheese
- olive oil
- 4 cups tomato puree
Instructions
- Make each involtini by laying one slice of beef on a flat surface. Season it with salt and pepper, sprinkle some grated chese (about a tablespoon), a few leaves of parsley and a drizzle of olive oil. Roll it up and secure with a toothpick. Repeat until finished.
- Heat about 3 tablespoons of olive oil in a pan big enough to hold all of the involtini in a single layer. When hot, add the involtini and brown well on all sides. This browning is important since it will flavor the sauce. Season with salt and add the tomatoes, scraping up the browned bits with a spoon.
- Bring to a simmer and let cook for about 40 minutes or so. Add a bit of water if it’s getting too dried out. These are even better the following day.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/11/how-to-make-involtini-video/