Involtini Di Carne Recipes

Steps:

• Rinse your meat, spread them out on a sheet pan and pat them dry. Set aside
• Add 1 cup of fresh Parsley, 1 clove of Garlic, Salt, Pepper to the bowl of a food processor and mince, add 3 Tablespoons of Olive Oil and blits again until you have a paste.
• Cut the twine in three your going to need this to keep the the meat from unrolling. It's easy you'll see. Ok for each involtini you'll need 3 pieces of twine the size of the Top Round slice. Set Aside. Working with one slice at a time Empty the contents of the food processor into a bowl and spoon some of the Salsa verde onto the one side of the slice not too much ok? Now your going to roll and bring in the sides and finish rolling almost like a Burrito, with the seam side down your going to take the first piece of twine and tie each end not too tight then the middle. Set aside onto a plate.
• After you've done all of your rolls now comes the fun. Dice up your Onion Peppers, Garlic, Carrots. In a Dutch Oven or medium pot your going to add the remainder of the Olive Oil and allow it to heat up add the veggies leaving the Garlic for last. Sprinkle Salt and Pepper so it can release all of it's goodness. When the veggies are transparent then add your minced Garlic. When the liquid evaporates add little more water, and continue cooking the vegetables. When they have softened add the can of Tomatoes stir then add 1 cup of the Beef Broth if more liquid is needed then add more. It should fill half of the pot your using.
• When the sauce has come to a gentle simmer this is where you add your seasonings. Take the dried Oregano and crush between the palms of your hands and add it in, you can add a Bay Leaf, Tear the Basil add as well. Taste and correct the seasoning if needed. Cover and finish cooking over low heat. After the Carrots and oter vegetables are throughly cooked you can mash the veggies or blend them to intergrate the sauce or just leave as is.
• In a pan add some Olive Oil, allow it to heat up then your going to add your Involtini you want a nice sizzle. Brown all sides then add to the sauce. Cook in a nice lazy simmer for about 1/2 hour, in the meantime start up on your Pasta. You can use Spaghetti, or any good round pasta tha can hold the sauce. When the pasta is done empty the water reseving 1 cup of the pasta water.
• Pour the Pasta into a Bowl and add the Sauce combine well for each serving you can serve two involtini's. Enjoy !!! *the reason I add carrots it's to sweetened the sauce Tomatoes can give a sauce a bitter flavor.

Steps:

• Cut each 1/4-inch thick slice of meat into portions about 2 to 2 1/2 by 4 to 5 inches. Transfer the slices to sheets of plastic wrap, cover with plastic wrap, and, using the smooth side of a meat mallet, pound the sliced top portions until slices are very thin - ideally about 1/8-inch thick, being careful not to tear the meat. You should have approximately 16 (3 by 6 to 7-inch) rectangular portions of meat.
• In a small skillet heat 2 tablespoons of the olive oil on a medium-high heat and saute the onion until tender and translucent. Transfer to a small mixing bowl and add the bread crumbs, cheese, raisins, pine nuts, parsley, and lemon zest. Season with salt and pepper, to taste. Set aside for filling.
• Preheat a grill, grill pan, or broiler to high heat.
• Lay the beef slices on a clean flat work surface and drizzle with 4 tablespoons of the remaining olive oil, turning to coat evenly. Season with salt and pepper. Divide the bread crumb mixture evenly among the beef slices, about 2 tablespoons each, placing the filling on 1of the short ends. Using your fingers, roll the slices lengthwise up and over the filling until the meat is completely rolled up. Using butcher's twine, tie both ends of each roll firmly to secure. Thread the meat rolls onto 2 skewers, 1 at either end of the roll, and thread bay leaves and onions onto each skewer, then top with a second beef roll and 2 more onions, until you have used all of the ingredients, like a kabob. Lightly brush each skewer with some of the remaining olive oil. You should have 8 double-skewered kabobs, each with 2 beef rolls, 4 onions, and 2 bay leaves.
• Grill the skewers, turning occasionally, until meat is charred on the outside but still medium-pink on the inside, about 4 to 5 minutes per side. Set skewers aside to rest for 5 to 10 minutes before serving.