Involtini alla Mostarda di Cremona

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; 1 kg/2¼ lb of fillet steak/beef tenderloin; 60 ml/4 tbsp dry white wine; sea salt and ground black pepper; 200 g/7 oz Italian sausage meat/bulk sausage; 2 egg yolks; 30 ml/2 tbsp freshly grated Parmesan cheese; 300 g/11 oz fruit mustard (preferably mostarda di Cremona); 25 g/1 oz/2 tbsp unsalted butter

Steak Rolls with Fruit Mustard

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/

Europe
Italy
Main course
Mediterranean

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/