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FareShare Gazette Recipes -- December 2005 - I's


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Involtini of Beef (Beef Rolls)

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                             * Exported from MasterCook *

                            Involtini of Beef (Beef Rolls)

Recipe By : Giada De Laurentiis
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 beef scaloppini -- (3 to 4-ounces each)
[from London Broil or Top Sirloin]
1/4 cup olive oil
2 tablespoons unsalted butter
1 1/2 cups finely chopped peeled carrots -- (about 3)
1 cup finely chopped onion
2 garlic cloves -- minced
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
All-purpose flour -- for dredging
1/2 cup dry white wine
1 bay leaf
14 1/2 ounces diced tomatoes -- (1 can)
1/4 cup frozen peas
1 ounce thinly sliced prosciutto -- coarsely chopped

Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet
over medium-high heat. Add the carrot, onion and garlic saute until the
carrots are tender, about 10 minutes. Season with salt and pepper. Remove
from the heat and cool slightly. Stir in the Parmesan. Season beef with
salt and pepper. Using 2 tablespoons for each, divide the carrot mixture
among the beef slices. Roll up the beef slices to enclose the filling,
tucking in the ends. Secure the rolls with toothpicks.

Heat the remaining oil and the remaining tablespoon of butter in the same
large frying pan over medium-high heat. Dredge the beef rolls in flour to
coat lightly. Add the beef rolls and cook until brown on all sides, about 8
minutes. Add the wine and stir to scrape up any browned bits on the bottom
of the skillet. Add the tomatoes with their juice and the bay leaf. Cover
and simmer until the beef is cooked through about 5 minutes. Transfer the
beef rolls to a platter. Remove the toothpicks, then cover the beef rolls
with foil to keep warm. Add the peas and prosciutto to the sauce in the
skillet and stir until the peas are heated through and the sauce reduces
slightly, about minutes. Season the sauce, to taste, with salt and pepper.
Drizzle the sauce over the beef rolls and serve.

Recipe courtesy: Giada De Laurentiis ≠ ( ≠ Everyday Italian ≠
Back Home to Rome ≠ Dec. 05)

Difficulty - Medium
Prep Time - 15 minutes
Cook Time - 30 minutes

Yield - 4 servings

These are called "Oiseaux sans tÍte" in French.
You can use Veal scaloppine, instead of beef.

Contributed to the FareShare Gazette by Claudia; 24 December 2005.

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 236 Calories; 20g Fat (78.5% calories from 
fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 23mg 
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 4 Fat.

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