Beef Involtini with Prosciutto, Braised in Tomato Sauce

What you need

• 680 g (1 1/2 lb) beef top round, cut into 4-8 thin slices
• 8 slices prosciutto, thin
• 80 g (3/4 cup) parmesan, finely grated; pecorino romano also works
• 30 g (1/2 cup) fresh breadcrumbs
• 4 tbsp flat-leaf parsley, chopped, plus extra for serving
• 3 garlic cloves
• 4 tbsp olive oil
• 60 ml (1/4 cup) dry red wine
• 800 g (28 oz) peeled tomatoes, puréed or crushed
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Lay the beef slices between two sheets of baking paper. Pound them with a meat mallet, working from the middle outwards, until 3-5 mm (1/8-1/4 in) thin. Cut any very large slices in half to get 8 pieces.

2. 2

   Finely chop 1 garlic clove. Mix it in a small bowl with the breadcrumbs, parmesan, parsley, a pinch of salt and some pepper.

3. 3

   Season the flattened beef lightly with salt and pepper and lay a slice of prosciutto on each piece.

4. 4

   Scatter the filling over the prosciutto, leaving a narrow margin clear around the edges.

5. 5

   Roll each piece up tightly from a short end, folding the long sides in as you go. Tie with kitchen string or pin with a toothpick.

6. 6

   Heat the olive oil in a wide, heavy pan over medium-high heat. Brown the rolls on every side, 4-5 min.

7. 7

   Turn the heat down a little, crush the remaining 2 garlic cloves and add them to the pan. Stir until fragrant, about 30 seconds.

8. 8

   Pour in the wine and let it bubble for 1-2 min, scraping up the browned bits from the bottom.

9. 9

   Add the tomatoes and a pinch of salt, bring to a boil, then spoon the sauce over the rolls.

10. 10

    Cover and keep at the gentlest simmer for 1 1/2-2 hours, turning the rolls every 20-30 min. They are ready when a fork slides in easily. Add a splash of water if the sauce gets too thick.

11. 11

    Lift the rolls onto a board and remove the string or toothpicks. Taste the sauce for salt and pepper.

12. 12

    Serve the rolls whole or thickly sliced, with the sauce spooned over and a little more parsley on top.

Imported from marcellinaincucina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.