Name: Involtini alla Mostarda di Cremona (Steak Rolls with Fruit Mustard)
Yield: Serves 4
Cuisine: Italian
Ingredients: 115 g/4 oz stale white bread, soaked in milk to cover until soft; sea salt and ground black pepper; 60 ml/4 tbsp dry white wine; 300 g/11 oz fruit mustard (preferably mostarda di Cremona); 1 kg/2¼ lb of fillet steak/beef tenderloin; 30 ml/2 tbsp freshly grated Parmesan cheese; 2 egg yolks; 25 g/1 oz/2 tbsp unsalted butter; 200 g/7 oz Italian sausage meat/bulk sausage

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

What makes this dish special is the use of mostarda di Cremona, the closest Italian cuisine comes to a kind of chutney. It is made with candied fruits, which are bathed in a heavy mustard syrup, and is usually served with cheese or robust and flavoursome meat dishes such as bollito misto.

Ingredients

115 g/4 oz stale white bread, soaked in milk to cover until soft
200 g/

Method

Squeeze the bread dry. In a bowl, mix together the sausage with the bread, egg yolks, Parmesan cheese, and salt and pepper to create a smooth mixture.
Slice the steak into 8 even portions. Beat the steaks with a meat mallet or rolling pin until 2cm/