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Italian · Lunch, dinner

Italian Beef Involtini

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Involtini are Italian rolls made by wrapping thin slices of meat or vegetables around a filling. Beef versions vary by region and household; southern preparations are often simmered in tomato sauce and may be called braciole.

Ingredients

  • 8 thin beef cutlets, about 700 g total
  • Salt and black pepper
  • 60 g fine breadcrumbs
  • 40 g grated Pecorino or Parmesan
  • 2 garlic cloves, minced
  • 3 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 800 g canned crushed tomatoes
  • 120 ml dry red wine
  • Kitchen twine or toothpicks

How to cook

  1. Pound beef to 3 mm. Season, then cover each slice with breadcrumbs, cheese, half the garlic, and parsley. Roll tightly and secure.
  2. Brown the rolls in olive oil in a Dutch oven; transfer to a plate. Soften onion and remaining garlic.
  3. Add wine and reduce by half. Add tomatoes and return the rolls to the pot.
  4. Cover and simmer gently for 60 to 75 minutes, until tender. Remove twine or toothpicks before serving with sauce.

Recipe photographs link to their original publishers.