Rollatine de Manzo al Forno

9:00 pm on 18 July 2005

Wafer thin slices of beef and ham rolled around a savoury and sweet stuffing and cooked in wine

(Serves 6)


  • 12 thin slices sirloin of beef, trimmed of fat (each approx 4 in by 3 in by 1/4in)
  • 12 wafer thin slices cooked ham
  • 3 cloves garlic (crushed)
  • 12 thin slices salami
  • 4 hardboiled eggs
  • 150g sultanas
  • 50g grated parmesan cheese
  • 8 level tablespoons finely chopped parsley
  • ½ level teaspoon grated nutmeg
  • ½ level teaspoon oregano
  • Salt and black pepper
  • 25g unsalted butter
  • 300mls beef stock
  • 300 mls dry white wine
  • 4 bay leaves
  • 6 cloves
  • 2 tablespoons Marsala wine


Place each slice of beef between sheets of greaseproof paper and flatten it with a rolling pin. Cover the beef slices with ham, trimmed to fit, and spread with peeled and crushed garlic.

Finely chop the skinned salami, the hardboiled eggs and raisins, and put them in a bowl. Blend in the cheese, parsley, nutmeg and oregano, and season with salt and freshly ground pepper.

Divide this mixture equally over the beef and ham slices. Fold over the long sides to keep the stuffing in place and roll the slices up. Tie the parcels with fine string.

Place the rolls in a buttered ovenproof dish. Pour over the stock and wine and cook for 30 minutes in the centre of the oven, preheated to 190º C. (mark 5).Add the bay leaves cloves and Marsala, turn the rolls over and cook for a further 30 minutes.

Serve these beef rolls with buttered fettucine and broccolli.

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