Beef Rolls Roman-Style

Tonight's main dish is from La Cucina, the Regional Cooking of Italy. Involtina Alla Romana, Beef Rolls Roman-Style. It looks like a lot on the plate. I used Sandwich Steaks so the meat was sliced nice and thin. It was quite good with the sauce from the pan. Page 590 for those of you who have the book! 

Involtina Alla Romana, Beef Rolls Roman-Style.

Ingredients -
8 slices lean beef top or bottom round about 3 oz each
8 sliced prosciutto
2 celery stalks, cut into 2 inch matchsticks
2 carrots, cut into 2 inch matchsticks 
1/4 cup olive oil
1 medium onion, chopped
1/2 cup dry white wine
1 1/2 plum tomatoes, peeled, seeded and chopped
Salt and pepper 

Method -
Pound flat the slices of beef and salt and pepper them. Remove the fat prosciutto and set aside. Place one slice of prosciutto on each sliced of beef. Top each with 3 strips of celery and 3 strips of carrots.  

Roll up the beef slices,  being careful not to lose the contents, and tie closed with kitchen twine, which must be later be removed before serving. Toothpicks can also be used.

In a saute pan combine olive oil and the reserved prosciutto fat and onion. Place over medium-high heat and cook until the onion is golden. Add the beef rolls and cook at high heat for 1 or 2 minutes. 

Pour in the wine and when the wine has evaporated add the tomatoes. Cook over low heat to keep the sauce from thickening; if it cooks down too much add 2 tablespoons lukewarm water, repeating this if necessary. When the rolls and filling have cooked, about 20 minutes, adjust for salt and serve hot.

I found Baby Brussel Sprouts! Roasted them in olive oil, salt, pepper and crushed red pepper.

Notice the pasta? Homemade and served with Marcella Hazan’s Tomato Sauce. Four, that's right four ingredients. And it was an amazing sauce!


Marcella Hazan’s Tomato Sauce

Ingredients -
2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
salt

Method -
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
 

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