Involtini di Manzo

Name: Involtini di Manzo
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 count beef top round slices, thin-cut; 80 g breadcrumbs; 60 g Parmigiano Reggiano, grated; 8 slices prosciutto crudo; 2 cloves garlic, minced; 15 g flat-leaf parsley, chopped; 500 g San Marzano tomatoes, crushed; 60 ml olive oil; salt and black pepper (to taste)

New (0)1 hr 25 minmedium

A Cooksy cook

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Thin beef slices rolled around a breadcrumb, Parmigiano Reggiano and prosciutto filling, then braised in tomato sauce until tender — a Southern Italian Sunday-lunch dish.

Servings4 SERVINGS

Ingredients

0 of 9 gathered · scaled for 4

Method

Mix the filling

Combine the breadcrumbs, grated Parmigiano Reggiano, minced garlic and chopped parsley in a bowl.

Fill and roll the beef

Lay a slice of prosciutto on each beef slice, sprinkle with the breadcrumb filling, then roll up tightly and secure with a toothpick.

Brown the rolls

Brown the involtini on all sides in olive oil over medium-high heat.

5 min

Add the tomato sauce

Pour the crushed tomatoes around the rolls, season, and bring to a gentle simmer.

Braise until tender

Cover and simmer on low heat, turning occasionally, until the beef is tender and the sauce has thickened.

Slice one open to check — the filling should be hot through and the beef should give easily to a fork.

45 min

Rest before serving

Remove the toothpicks and let the involtini rest in the sauce for five minutes before plating.

5 min

comfort-foodbeef

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Involtini di Manzo

6 steps · 3 timers · 4 servings