Name: Steak Rolls with Tomato Sauce (Bracioline con Salsa di Pomodoro)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1.2 kg/2½ lb plum tomatoes, peeled and finely chopped; bouquet garni (celery, bay leaf and parsley); 12 slices chuck steak, weighing 90 g/3 oz each; 12 slices streaky bacon; salt and fresh coarsely ground black pepper; olive oil; 2 glasses dry white wine; 3 cloves garlic, finely chopped; 60 g/2 oz pine kernels; a bunch of parsley, finely chopped; 2 teaspoons dried oregano; 100 g/3½ oz freshly grated Parmesan cheese; 4 tablespoons tomato purée

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

12 slices chuck steak, weighing 90 g/3 oz each

Method

Pound the slices of beef between 2 sheets of greaseproof paper. Put a slice of bacon on each piece of meat. Sprinkle over the parsley, oregano and garlic, and divide the pine kernels and Parmesan cheese between the pieces of meat. Season with salt and pepper, then roll up the pieces of steak and secure with a cocktail stick.

Heat some olive oil in a heavy casserole and fry the rolls unt