Ingredients
Rolls
Beef slices of beef roundor rump roast cut for 8
meatrolls 8 – 50g/1/2 ounce each slice
4 hard-boiled eggs
8 slices prosciutto cotto/ham
8 slices cacio cavallo cheese
100g sun-dried tomatoes (halved)Lemon cream (to spread)
Soffritto & Sauce:
3 carrots
1 white onion
2 celery ribs
Olive oil
1 glass white wine
1 apple (sliced)½ glass appleor rice vinegar
2 tsp honey
Salt
Pomegranate orblackberries to serve
Tools:
Tenderizer (optional) Baker’s twine
2 Frying pans
Electric chopper (optional)
Preparation:
Prep the beef: Pound slices to ¼” thickness.
Assemble each roll
• Spread a thin layer of lemon cream.
• Add 1 slice prosciutto, 1 slice cheese.
• Add: a piece of egg + a piece of sun-dried tomato, repeating to form a line.
Roll tightly from one end to the otherand tie with twine.
Make the soffritto: Finely chop carrots,onion, and celery.
Sauté vegetables in olive oil until softened.
Return rolls to the pan with the vegetables.Add white wine and let it evaporate.
Peel and slice the apple and prepare the agrodolce sauce by mixing the vinegar with the honey. After 20 minutes turn the rolls, add the apple slices and the agrodolce sauce, cover again and let it cook for another 20 minutes. When the liquid is absorbed and the meat looks golden it is ready.
Turn the fire off and let it rest for at least 2 hours before serving. You can also serve sliced.You can add pomegranate fruits or blackberrieson top of the serving plate.
for step by step instructions, click here