Recipe: Yummy AMIEs Rolled Beef with Eggplant Involtini

AMIEs Rolled Beef with Eggplant Involtini. Place the beef flat on a cutting board. Scatter the nuts, thyme leaves and percorino cheese on the beef. Season with garlic, salt and pepper.

Dash each beef rolls with bread crumbs. In a large frying pan, heat oil and add garlic, saute until. AMIEs Rolled Beef with Eggplant Involtini step by step. You can have AMIEs Rolled Beef with Eggplant Involtini using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of AMIEs Rolled Beef with Eggplant Involtini

1. Prepare 1 large of eggplant about 500 grams.
2. It's 350 grams of thinly sliced beef tenderloin.
3. Prepare 150 grams of mozzarella, thinly sliced.
4. You need 3 of tomato, cut in cubes.
5. It's 50 grams of grated pecorino cheese.
6. You need 50 grams of pine nuts, lightly toasted & finely chopped.
7. It's 1 of thyme and basil leaves.
8. You need 2 of garlic cloves.
9. It's 1 of parmesan cheese.
10. You need 1 of bread crumbs.
11. You need 1 of olive oil, salt and pepper to taste.

Brush both sides of slices with oil. Roll up the beef to make a roulade. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher's twine or a toothpick. This is the recipe that made me love eggplant and is sometimes known as Eggplant Involtini.

AMIEs Rolled Beef with Eggplant Involtini step by step

1. Cut the eggplants lengthwise into thin 1/4 inch slices. You should have 12 slices. Brush both sides of slices with oil. Heat a large, non-stick frying pan over medium heat and fry the eggplant slices for 1 minute on each side. Repeat with the remaining eggplant..
2. Once the eggplant is cool enough to handle, scatter the tomatoes with basil leaves over the eggplant slices. Season with parmesan, salt and pepper. Add the mozzarella and roll the eggplant around, ending with the seam side underneath. Set aside..
3. Place the beef flat on a cutting board. Scatter the nuts, thyme leaves and percorino cheese on the beef. Season with garlic, salt and pepper. Wrap the beef by rolling over and closing with a toothpick. Repeat the process using the remaining beef. Dash each beef rolls with bread crumbs. In a large frying pan, heat oil and add garlic, saute until softened. Put the beef wraps and gently saute for 2 minutes. It should be partially cooked..
4. Arrange the eggplant wraps and beef rolls, seam side down, in a baking dish with baking paper. Drizzle with the remaining oil. Bake in the preheated oven (200ºC) for 8-10 minutes..
5. Transfer rolls in a serving plate. Serve with tomatoe cubes, thyme and basil leaves. Serve hot..

This is a dish I learned to make when I took cooking classes in Italy (in an olive grove, so amazing). Eggplant is filled with a filling and rolled and baked. What to Stuff a Beef Roll Ups. But I like to use Arugula, fresh Italian Parsley or even Spinach leaves instead of Sage. Because Prosciutto is quite salty on its own, there is no need to salt the meat.