AMIEs Rolled Beef with Eggplant Involtini
AMIEs Rolled Beef with Eggplant Involtini

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, amies rolled beef with eggplant involtini. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Italian Beef Roll Ups also known as Involtini, a quick & easy recipe that looks fancy enough for a special get together or a family dinner idea. "Well that's what you asked for", "yeah but you always called them Involtini". What to Stuff a Beef Roll Ups. Eggplant Involtini - Roasted sliced eggplant rolled around a ricotta filling with lemon honey and breadcrumbs and baked in pasta sauce.

AMIEs Rolled Beef with Eggplant Involtini is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. AMIEs Rolled Beef with Eggplant Involtini is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have amies rolled beef with eggplant involtini using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make AMIEs Rolled Beef with Eggplant Involtini:
  1. Take 1 large eggplant about 500 grams
  2. Take 350 grams thinly sliced beef tenderloin
  3. Get 150 grams mozzarella, thinly sliced
  4. Get 3 tomato, cut in cubes
  5. Prepare 50 grams grated pecorino cheese
  6. Prepare 50 grams pine nuts, lightly toasted & finely chopped
  7. Take 1 thyme and basil leaves
  8. Get 2 garlic cloves
  9. Prepare 1 parmesan cheese
  10. Prepare 1 bread crumbs
  11. Make ready 1 olive oil, salt and pepper to taste

I have friends and I recently tried a variation of Eggplant Parmesan, by rolling my eggplant slices after lightly frying Although you could serve one involtini as a side dish for grilled or roasted meat, I prefer to serve two. Eggplant slices rolled around a ricotta filling and topped with passata and mozzarella are baked until golden, bubbling and delicious. This involtini is one of the dishes you'll find yourself making again and again in some style or other Slice eggplant thinly, then oil and grill it The vegetable's oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. The Italian word involtini refers to small bites of food rolled in a thin wrapper of meat or veggies.

Instructions to make AMIEs Rolled Beef with Eggplant Involtini:
  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.

Involtini is an Italian word for various small bites of food consisting of some sort of outer layer The same can be done with thin beef scaloppini slices. Thin slices of eggplant are also a popular involtini. In this Italian classic, eggplant involtini, ricotta-stuffed parcels bake with homemade tomato sauce and cream, a perfect way to celebrate eggplant season! On the fussiness scale, this recipe is up there. I hate to start on a negative note, especially when these little ricotta-stuffed rolls turned out to be so.

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