Involtini alla Romana
The beauty of these involtini (thin slices of beef rolled around a simple filling of prosciutto, carrot, and celery and gently braised in tomato sauce) is that they are a one-pot, two-meal dish. As the meat rolls cook, they impart their flavor to the tomato sauce, which can then be used to dress pasta, ideally rigatoni or gnocchi. If you want a lot of extra sauce, double the quantity of tomatoes.
11 ingredients
Prep: 25 mins
Cook: 1 hr 40 mins
Involtini alla Romana
Ingredients (11)
Ingredients (11)
Instructions
Lightly season the beef (1 ½ lb) all over with salt and pepper.
Place a slice of prosciutto over each beef slice.
Arrange the carrot (1) and celery (1 stalk) at one end of each slice of beef, distributing it evenly.
Starting from the end with the vegetables, roll the beef to form a medium-tight involtino. Secure each roll by inserting a toothpick flush with the meat to keep it closed.
Heat the garlic (1 clove) and olive oil (2 Tbsp) in a large pan over low heat.
Cook just until the garlic starts to take on color, about 5 minutes.
Add the involtini and brown them on all sides, about 5 minutes total.
Add the wine (½ cup), increase the heat to medium-high, and cook until the alcohol aroma dissipates, about 1 minute.
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