Meat, Fish & Veggies.
Beginners
Juicy and delicious beef involtini packed with Italian Provolone cheese and fresh sage leaves rolled in bacon are simply fantastic, we can in fact state finger-licking. They can be either a main dish served with mashed or fried potatoes or mushy peas, or simply a finger-food.
Serves 2, Preparation 15 minutes, Cooking 20-25 minutes
. Beef pieces, 8 . Smoked rindless streaky bacon rashers, 8 . Italian Provolone cheese sliced, to taste . Fresh sage leaves, 8 . Full-bodied red white wine to deglaze, half a glass . Olive Oil, 2 tablespoons . 2 garlic cloves . salt, to taste . Unsalted butter, a tablespoon .
Approach
With a meat tenderizer gently beat beef pieces, then grease them on both sides with a little additional virgin olive oil.Stuff each beef piece with a thin piece of Provolone cheese, a leaf of sage, a pinch of salt and pepper, roll them up and cover them with a piece of bacon. Close with a toothpick.In a non-stick pan heat 2 tablespoons of olive oil, melt the butter, fry the garlic cloves.Add the involtini and brown them on all sides, then raise the flame and deglaze with the red white wine, enabling the alcohol to vaporize. Now lower the heat, sprinkle the roulades with the sauce and cook for a more 10 minutes.
Serve.
(7 votes, average: 5.00 out of 5)
Packing …
