Thursday, April 7, 2011

Beef And Prosciutto Rolls Stuffed With Chestnuts [Involtini with Castagne e Prosciutto]

2 pounds beef, cut into 8 thin slices
8 cooked ham slices (prosciutto cotto)
24 chestnuts, boiled or roasted, peeled and halved
salt and freshly ground black pepper
4 T extra virgin olive oil
1 onion, chopped
sprig of fresh rosemary
2 cups white wine

Preparing the involtini:
Lay the slices of beef flat on a worktable and put a slice of ham on each. Place 3 to 4 pieces chestnuts on each slice of ham, and season with salt and pepper. Roll up each slice of beef and secure with toothpicks.

Heat the extra virgin olive oil in a large pan. Add the onion and the sprig of rosemary. Add the beef and sear on all sides. Add the wine, and cook for a few minutes on medium heat. Season with salt.

Add the remaining chestnuts to the pan, breaking up some of them to thicken the sauce. Let the sauce reduce. Remove the pan from the heat, and let rest for a few minutes with the lid on. Serve warm.

Serves 4


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