Ingredientes
- 1−1/2 pound Top round, VERY thin sliced
- ½ cup Fresh basil, minced
- 2 Roasted red peppers, diced
- 4 tablespoon Parmesan, fresh grated
- 2 tablespoon Parsley, minced
- Salt and pepper
- 6 Slice Proscuitto, very thin
- 2 tablespoon Olive oil
- 2 tablespoon Parsley, minced
- ¼ cup Balsamic vinegar
- 2 tablespoon Pepper, black fresh ground
- 2 Cloves garlic, finely minced
- ¼ cup Olive oil
Preparação
- Place beef slices on counter or flat surface. (Get your butcher to slice
- them; he can do it so much neater than we can!) Sprinkle with the red
- peppers and parsley. Cut proscuitto to fit each beef slice and place over
- peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and
- tie in two places with kitchen twine to secure, or use toothpicks. Combine
- all marinade ingredients and pour over beef rolls in non−reactive pan. Let
- set at room temp for an hour, or refrigerate for several hours. Remove from
- marinade, reserving marinade. Heat ¼ cup olive oil in large heavy skillet.
- Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or
- you can put into tightly covered baking dish and bake at 350 for 15−20
- minutes.
