AMIEs Rolled Beef with Eggplant Involtini. Eggplant Involtini - Roasted sliced eggplant rolled around a ricotta filling with lemon honey and breadcrumbs and baked in pasta sauce. The outer layer is roasted eggplant slices. The involtini gets nestled in a bed of marinara sauce and baked.
We wanted a lighter, more summery dish that focused on the eggpla.
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.
You can have AMIEs Rolled Beef with Eggplant Involtini using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of AMIEs Rolled Beef with Eggplant Involtini
- It's 1 large of eggplant about 500 grams.
- It's 350 grams of thinly sliced beef tenderloin.
- You need 150 grams of mozzarella, thinly sliced.
- It's 3 of tomato, cut in cubes.
- It's 50 grams of grated pecorino cheese.
- Prepare 50 grams of pine nuts, lightly toasted & finely chopped.
- Prepare 1 of thyme and basil leaves.
- You need 2 of garlic cloves.
- Prepare 1 of parmesan cheese.
- It's 1 of bread crumbs.
- Prepare 1 of olive oil, salt and pepper to taste.
Involtini—small meat rolls stuffed with various fillings—are one of those timeless classics that continue to be loved in Italian home cooking, for good reason. Involtini ammucca ammucca (a dialect word that means "to devour") are veal rolls stuffed with a filling of fried eggplant in tomato sugo and grated. Cut off ends of eggplant and peel. Make a cut lengthwise so the eggplant is stable without rolling.
AMIEs Rolled Beef with Eggplant Involtini instructions
- 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..
- 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..
- 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..
- 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..
- Transfer rolls in a serving plate. Serve with tomatoe cubes, thyme and basil leaves. Serve hot..
Eggplant Involtini is an Italian vegetarian classic. Roasted eggplant rolled around a cheese filling, baked in an Italian red sauce. Involtini is an interesting word for the non-Italian speaker like me. When I told my friend Tedd that I was making Eggplant Involtini, he told me it sounded like an. Eggplant Involtini - Roasted sliced eggplant rolled around a ricotta filling with lemon honey and breadcrumbs and baked in pasta sauce. - thewholesomedish.
