Roman Style Beef Rolls

Roman Style Beef Rolls
Roman Style Beef Rolls
“Mof Mof” – Minimum of fuss, maximum of flavour. Antonio Carluccio’s famous approach sums up Italian cuisine perfectly. I’ve always been a fan. My favourite childhood dish – Spaghetti Bolognese or Pizza (neither of which happened to be particularly Italian, as it turns out!). There was always something about the Italian approach to food that enthralled me. It’s deceptively simple, it’s delicious and most importantly it’s humble. I have been going through the monstrous La Cucina – The Regional Cooking of Italy book for the past few months to discover dishes that I had yet to come across. This is my take on the Roman classic.


The beef doesn’t have to be minute steaks, it can be almost any cut, just ensure it’s quite thin. This dish can also be made with fresh tomatoes but I prefer a good Italian tinned tomato. It’s best to remove the twine or toothpicks from the rolls before serving, it’s a bit too fiddly to expect diners to do it at the table.

Serves 2

3 tbsp Extra-Virgin Olive Oil
1 Onion (finely sliced)
1 Carrot (cut into matchsticks)
1 stick of Celery (cut into matchsticks)
4 Minute Steaks (as thin as you can find)
4 slices of Prosciutto di Parma
75ml Dry White Wine
1 Tin of Cherry Tomatoes (400g)
Sea Salt and Freshly Ground Pepper

1. First make the beef rolls: put the steaks between two pieces of cling film (or grease proof paper) and pound them with a rolling pin or meat tenderiser. Season both sides before laying flat. Put a slice of prosciutto ontop of each followed by 4-5 pieces each of the celery and carrot. Roll up tightly and tie with butchers string or hold together with tooth picks.

2. Heat the oil over a medium-high heat and add the onion. Season well and cook for 5-6 minutes until the onion starts to brown. Add the beef rolls and brown all over before adding the wine.

3. Cook the alcohol off for 3-4 minutes before adding the tinned tomatoes. Bring to the boil, turn down the heat and simmer, covered, for 15 minutes. Turn the beef rolls over every 5 minutes. When the 15 minutes is up remove the lid and continue to cook for 5 more minutes to thicken the sauce a little. Check for seasoning and serve with some toasted sourdough to mop up the sauce.

 



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