- Preparation time
- Cooking time
- 6 6 0,5 cm thick Beaf Topside Steaks
- 6 slices 6 slices Prosciutto cotto
- 1 clove 1 clove Garlic
- 2 tablespoons 2 tablespoons freshly grated Parmesan Cheese
- 2 tablespoons 2 tablespoons Parsley
- 3 medium 3 medium Potatoes
- 6 springs 6 springs Rosemary
- 1 1 Carrot
- 1 1 Onion
- 1 1 Zucchini
- 3 3 Chestnut Mushrooms
- 1 glass 1 glass White Wine
- Extra Virgin Olive Oil
- Salt and Pepper to taste
First prepare the rolls filling: in a food processor blend parsley, garlic, cheese, salt and pepper. Than lay the prosciutto slices over each steak and scatter with that mixture. Roll up to enclose and tie with cooking cotton twine, or secure with toothpicks.
Clean, wash and cut the vegetables into small pieces.
Heat the olive oil over medium-high heat in a large non stick pan, add the rolls and cook for 3-4 minutes turning from time to time, until slightly golden all over. Add vegetables, white wine and season to taste with sea salt and freshly ground black pepper. Cover for 20 minutes, stirring from time to time, until the ratatouille is cooked.
Serve hot or warm.
There are many different ways to prepare Italian beef roll or braciole. Most of them include passata sauce, or marinara sauce. I prefer not to use tomato sauce, as this versions seams to be quicker and lighter.
To tell you the truth, there is another personal reason I prefer beef rolls without tomatoes: the classic “red” version reminds me of the epic Sunday lunches at my grand-grandparents’ house, that inevitably became four-hour meals, during which my caretaking grand-grandmother used to stuff me until food came out of my ears, as she was convinced I was too skinny… For sure I had too much “braciole” that time!
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