United States
Cooking time - 35 mins
Serves - 4
Ingredients
- 50 gr pine nuts
- 70 gr breadcrumbs
- 4 tbsp. raisins
- ½ tsp. thyme
- ½ tsp. rosemary
- 2 tbsp. olive oil
- 6-7 pieces of topside of beef
- 4 garlic cloves, sliced
- Parsley, handful
- 2-3 shallots
- 400 gr chopped tomatoes
- 100 ml white wine
- Salt and pepper, to taste
Method
- Lightly toast the pine nuts and breadcrumbs in a dry frying pan. Add the raisins and season with salt and pepper, thyme, rosemary and a little olive oil.
- Start beating your meat to make it thinner, season with salt and pepper. Place the garlic slices on top of each beef slice.
- Spoon the mixture onto the centre of each beef slice. Chop up some parsley and add it on top of the beef slice.
- Roll up tightly, sealing in the mixture, then secure with toothpicks or kitchen string and fry until the meat is browned.
- Once browned remove from the pan and start frying the shallots. Season with salt and pepper and add the chopped tomatoes. Add the involtini to the pan and the wine.
- Simmer for a few minutes until evaporated by half and serve!
