Involtini di manzo

Name: Involtini di manzo
Total time: 1 h 55 min
Yield: 4
Cuisine: italian
Ingredients: 8 x 70 g pieces of thinly sliced topside of beef; 50 g pine nuts; 4 cloves of garlic; a few sprigs of fresh thyme; a few sprigs of fresh rosemary; a few sprigs of fresh parsley; 70 g fresh breadcrumbs; 4 tablespoons raisins; olive oil; 3 shallots; 100 ml white wine; 1 x 400 g tin of chopped tomatoes

Dairy-freedf

“You know you’re about to bite into something delicious once you see beef, fresh herbs and tomatoes on the ingredients list. You’ll love these Italian-style meat rolls. ”

Serves 4

Cooks In1 hour 55 minutes

DifficultyShowing off

Jamie Magazine Beef Dinner Party Italian Mains

Nutrition per serving

Calories 503 25%
Fat 32.2g 46%
Saturates 8.2g 41%
Sugars 4.4g 5%
Protein 30.5g 61%
Carbs 17.5g 7%

Of an adult's reference intake

Jamie Magazine

By Kate McCullough

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Ingredients

8 x 70 g pieces of thinly sliced topside of beef
50 g pine nuts
4 cloves of garlic
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
a few sprigs of fresh parsley
70 g fresh breadcrumbs
4 tablespoons raisins
olive oil
3 shallots
100 ml white wine
1 x 400 g tin of chopped tomatoes

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Jamie Magazine

By Kate McCullough

Tap For Ingredients

Method

Preheat the oven to 160ºC/gas 2½.
Lay the beef between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until really thin.
Lightly toast the pine nuts in a dry frying pan. Peel and finely chop the garlic, then pick and finely chop the herb leaves.
Combine the pine nuts, breadcrumbs, three-quarters of the chopped garlic, raisins, herbs, a pinch of sea salt and black pepper and a lug of oil.
Divide between the beef, spooning into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
Heat a heavy-based ovenproof pan (just big enough to fit all of the rolls snugly) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides.
Peel and finely slice the shallots, then add to the pan with the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes, and season.
Bring the sauce to the boil, then transfer the pan to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve with a green salad.