The Art of Cookery: Beef rools - Italian Beef rools from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


MAIN COURSES


Valigette
(Beef rools)
  • Preparation time: 20 minutes.
  • Cooking time: one hour 45 minutes
  • 900g thin slices
  • Silverside steak
  • 150g cooked ham
  • 150g Fontina cheese, thinly sliced
  • Parsley
  • 3 carrots
  • 5 artichokes
  • 4tbsp extra-virgin olive oil
  • One glass white wine
  • Salt.

 
Layer onto each filled of steak a piece of ham, a slice of cheese, a segment of artichoke, some parsley and a pinch of salt.
 
Roll the meat up to form a neat roulade and tie with a piece of string or close firmly with a tootpick.
 
Chop and dice the carrots, artichoke stems and leaves, if any are left over; fry in the oil until soft in a large casserole. Add the beef roulades and brown on all sides. Dissolve a pinch of salt in the glass of wine and pour over the meat; allow to evaporate rapidly and continue to cook over a low heat for forty minutes. If the gravy has dried out during the cooking remove the meat, add some more wine and drop of oil and leave on the heat to reduce slightly. Remove the string or the tootpicks before serving, as it is rather unpleasant to find yourself munching on them! Fried or purčed potatoes are the perfect accompaniment for this dish.
 
Domenico Romoli called them "stuffed, stewed parcels", however, his recipe contained some quite different ingredients, while Pellegrino Artusi refers to "artichoke-stuffed steaks".

 
 
« back
 



Italian Cooking Recipes
Home
The Art of Cookery
Setting the Table
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
Cooking Terms
Tuscany Cooking Classes New!
Tuscany Restaurants New!
Useful Links
Suggestions
Sitemap





© Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy