Involtini di Manzo

Method

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1. Lay each slice of beef between two sheets of cling film and beat it to about 3 mm with a mallet or rolling pin.

   Mark done

2. Mix the breadcrumbs, pecorino, parsley, garlic, pine nuts, raisins, oil and pepper.

   Mark done

3. Spread the filling over each slice, leaving a clear border, then roll up from a short edge and secure with string or a cocktail stick.

   Mark done

4. Brown the rolls in the oil, seam side down first, 8 minutes in total. Lift them out.

   Mark done

5. Soften the onion in the same pan 8 minutes, add the wine and let it reduce by half.

   Mark done

6. Add the tomatoes, salt and basil, return the rolls, and bring to a bare simmer.

   Mark done

7. Cover and cook 1 hour 15 minutes, turning the rolls twice, until they are tender.

   Mark done

8. Remove the strings before serving, and spoon the sauce over.

   Mark done

Chef’s Tips

• Beat the beef to 3 mm. Thick slices will not roll or cook evenly.
• Seam side down first, and do not move them for the first 2 minutes.
• The leftover sauce dresses pasta the next day.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Soft polenta
• Bread
• Nero d'Avola

Storage & Reheating

Refrigerated for 3 days. Reheat gently in the sauce.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.