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Involtini Di Manzo

Involtini Di Manzo

A delicious taste of Italy. Involtini means “little bundles” and these little beef bundles are simply amazing!
cooking time imageCooking time - 35 mins
serves imageServes - 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!

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!

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