Beef spinach roulades
I collect involtini recipes and have an ambition of trying one from each Italian region. These beef spinach roulades are supposedly from Palermo in Sicily.
Involtini meat rolls can be found in a great many versions, so you can always adapt it to the contents of your fridge and cupboard. The spinach filling is normally used with white meat like chicken or turkey, but it works great with beef as well. You can use fresh spinach leaves instead of the chopped, boiled version. Or you can replace carrots with raisins and pine nuts. It’s all up to you.
16 ultra thin slices of beef chunk (ask your butcher to cut them on a machine or use semi frozen meat and pound it thin and flat before use).
200 g chopped spinach
1 big carrot
8 tbsp pecorino
100 ml white wine
2 ripe tomatoes
Olive oil, salt and pepper
Heat up the spinach and mix it with finely cubed carrots and grated pecorino cheese.
Place a small spoonful of spinach filling on each slice of beef.
Roll up the beef slices and seal them with a wooden tooth pick.
Heat the olive oil and fry the roulades all over until lightly brown.
Add peeled and chopped shallots, white wine and tomatoes to the pot and cook over low heat for about 30 minutes.
Season with salt and pepper.
Serve the beef spinach roulades in their sauce with good bread or boiled vegetables.