for 4 people

Involtini

8	beef frying steaks (e.g. rump, each approx. 50 g) pounded flat by the butcher
3 tbsp	hot mustard
40 g	grated Parmesan
100 g	cured ham in slices
1 bunch	wild garlic (approx. 20 g)
8	toothpicks

To fry

	olive oil for frying
¼ tsp	salt
a little	pepper
½ tbsp	tomato puree
2 dl	red wine
3 dl	beef bouillon
½ tbsp	butter, soft
½ tbsp	white flour
50 g	caper berries, cut in half
	salt and pepper to taste

How it's done

Involtini

Brush one side of the steaks with mustard. Sprinkle with cheese, place one slice of cured ham and some wild garlic leaves on top of each. Roll up the steaks tightly, secure each with a toothpick.

To fry

Heat a dash of oil in a frying pan. Reduce the heat, fry the involtini in batches for approx. 5 mins. all over. Remove, season. Wipe the cooking fat from the pan, add the tomato puree to the same pan, briefly sauté. Pour in the wine and stock, bring to the boil. Reduce the heat. Mix the butter and flour with a fork, add while stirring, simmer for approx. 8 mins., add the involtini and capers, heat gently.

Show complete recipe