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Involtini di Manzo

June 27, 2010 No Comments


Tonight I cooked my version of Involtini di Manzo which we cook a lot in Rome but I do think it is also very popular in Sicily. Involtini di Manzo translates to Beef rolls. It is quite involved process but the end result is YUMMY! I call it my version because as MOST family recipes there are no written quantities of ingredients and you cook manly by palate. I do love the process of cooking, as I call it, cooking by palate because I find it so liberating.. you feel a sense of confidence and achievement at the end which is great. You don’t feel that you owe credit to anyone for the piece art that you sit down to eat.

Cooking time varies but it takes me about1 1/2 hours to cook. The base ingredients that you cook Involtini with is like the way we cook Ragú, but instead of using pieces of meat (more traditional) or mince to make, what we call in Australia Bolognese (which does not exist in Italy), we use Involtini. The beef is wrapped around carrot, celery, prosciutto and basil but there are MANY variations on this, this is just the way I did it tonight. You can also use many other meats such as veal or chicken but depending on the meat that you use you might just cook it ‘in bianco’ in other words, not include tomatoes.

The final product. The Involtini served with Pappardelle.

BUON APPETITO!

© Emanuela Bryant 2010 ~ for further information http://www.copyright.org.au/

Tags: , Involtini di Manzo, Italian

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