16 thinly sliced beef Scaloppine
60gr Tuscan Ham
Parmigiano Reggiano (16 flakes)
16 leaves Sage
White Wine, 2 cloves garlic with the skin
All purpose flour
16 Toothpicks
Extra Vergin Olive Oil
Salt and Pepper

Place the Scaloppina on a plate and put on it a piece of Tuscan Ham and a flake of Parmigiano Cheese. Season with salt (not much, Tuscan Ham is salty!) and black pepper. Roll up the slice creating a roulade, place a leave of sage and secure with a toothpick. Continue until all of the slices. Lightly flour the rolls.
In a large saucepan, heat the oil with garlic, and transfer the beef rolls. Cook moderate heat for few minutes all sides ( about 2 minutes in total), until rolls become brown. Sprinkle with white wine and leave the alcohol to evaporates. Cover and cook for others few moment, until sauce become creamy. They are perfectly done when the inside of the rolls is still pink, medium.

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Chiara Tomassetti

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