- Preparation time
- Cooking time
- 6 beef topside steaks 6 beef topside steaks 0,5 cm thick beef topside steaks
- 6 slices 6 slices Prosciutto cotto
- 6 slices 6 slices Fontina Cheese
- 10 oz 300 gr frozen Peas
- 1 onion 1 onion sliced Onion
- 1 clove 1 clove Garlic
- 2 tablespoons 2 tablespoons freshly grated Parmesan Cheese
- Salt and Pepper to taste
- Extra Virgin Olive Oil
- 1/2 glass 1/2 glass optional White Wine
- 1/2 glass 1/2 glass in place of white wine Vegetable stock
First prepare the rolls filling: in a food processor blend the sage and the garlic clove, add salt and pepper.
Then lay the prosciutto slices over each steak, add a slice of fontina cheese and scatter with sage and garlic mixture. Roll up to enclose and tie with cooking cotton twine, or secure with toothpicks.
Heat the olive oil over medium-high heat in a large non stick pan, add the sliced onion, and the beef rolls and cook for 3-4 minutes turning from time to time, until slightly golden all over.
Add peas, wine or vegetable stock and season to taste with sea salt and freshly ground black pepper. Cover for 20 minutes, stirring from time to time, until is cooked. Serve hot.
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 version seems 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 us until food came out of our ears, as she was convinced we grandchildren were too skinny… For sure I had too much “braciole” that time!