Beef Rolls In Tomato Sauce (Involtini Di Manzo Al Pomodoro)
- 8 thin slices of beef or veal
- 2 garlic cloves, chopped finely
- 1 handful parsley, chopped finely (plus more for garnish)
- 1 handful pecorino or parmesan cheese, grated
- 3-4 tablespoons olive oil
- 1/4 cup white wine
- 2 whole garlic cloves
- 2 bay leaves
- 1 tin (400 grams or 14 oz) tomato pulp or peeled tomatoes
- salt and pepper to taste
- Lay the slices of beef on a chopping board and sprinkle them evenly with the chopped garlic, parsley, cheese and season well with salt and pepper. Roll them up and secure with a toothpick or kitchen string.
- Heat olive oil in a skillet and sear the involtini on all sides until golden brown. Pour over the white wine and let sizzle for a minute or two. Add the garlic, bay leaves and pour over the tomato (if using whole peeled tomatoes, break them up first-some like to cut them with scissors directly in the tin, my mother in law likes to squish them in her hands!). Add a splash of water if necessary and bring to a simmer. Cook the beef rolls in this tomato sauce on a gentle simmer for 30 minutes, uncovered. Season with salt and pepper along the way. If the sauce is reducing too quickly, add a splash of water. When ready to serve, sprinkle over some more parsley.
beef, garlic, handful parsley, handful, olive oil, white wine, garlic, bay leaves, tomato, salt
Taken from food52.com/recipes/73680-beef-rolls-in-tomato-sauce-involtini-di-manzo-al-pomodoro (may not work)