Italian-style Beef Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s)
- 2 packs spinach leaves, frozen
- 1 clove garlic
- 150 g ricotta
- nutmeg
- salt and pepper
- 1 glass pesto rosso
- 1 packet mozzarella (also light if possible)
- 1 jar olives, black, without stone
- 2 glasses white wine
- 300 ml vegetable stock
- 1 onion (s)
- oil
- 2 sachets rice
Print Recipe
Pin Recipe Instructions
- Season the beef roulades on both sides with salt, pepper and nutmeg. Cut the olives into rings. Dice the mozzarella.
- Brush the roulades with pesto rosso, then spread the olives and mozzarella on top. Roll up the roulades and fix them with toothpicks or roulade needles.
- Fry all over in a pan in a little vegetable oil and then place in an ovenproof dish. Pour the wine into the pan, remove the roasting mixture, reduce the wine a little, then add the vegetable stock, simmer for about 3 minutes and season with salt and pepper. Pour the sauce over the roulades in the tin. Cut the onion into coarse rings and distribute in the baking dish.
- Now put the mold in the preheated oven at 200 ° convection. The roulades take 40-45 minutes in the oven. Meanwhile, turn every now and then and add a little water if necessary.
- Prepare the rice according to the instructions on the packet.
- Prepare the spinach in a saucepan according to the instructions. Chop the garlic and fry in a little vegetable oil and add to the spinach. Now stir in the ricotta. Season the spinach with salt, pepper and nutmeg.
- To serve, put rice in an espresso cup, press it down and turn the cup upside down on the plate; if you lift it away, a small rice ball remains on the plate. Place 2 of them side by side on one side of each plate. Spread a little spinach in the middle. Now place a roulade on the other side of each and drizzle with a little sauce from the baking dish.
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