Recipe courtesy of David Rocco

Involtini with Castagne e Prosciutto: Beef and Prosciutto Rolls with Chestnuts

Name: Involtini with Castagne e Prosciutto: Beef and Prosciutto Rolls with Chestnuts
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 2 pounds beef, cut into 8 thin slices (see Cook's Note); 8 cooked ham slices (prosciutto cotto); 24 chestnuts, boiled, peeled and halved; Salt and freshly ground black pepper; 4 tablespoons extra-virgin olive oil; 1 onion, chopped; Sprig of fresh rosemary; 2 cups white wine

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Level: Intermediate
Total: 1 hr

Prep: 25 min
Inactive: 5 min
Cook: 30 min

Yield: 4 servings

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Ingredients

2 pounds beef, cut into 8 thin slices (see Cook's Note)

8 cooked ham slices (prosciutto cotto)

24 chestnuts, boiled, peeled and halved

Salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

1 onion, chopped

Sprig of fresh rosemary

2 cups white wine

Directions

Lay the slices of beef flat on a worktable and put a slice of ham on each. Place 3 to 4 pieces chestnuts on each slice of ham, and season with salt and pepper. Roll up each slice of beef and secure with toothpicks.
Heat the extra-virgin olive oil in a large pan. Add the onion and the sprig of rosemary. Add the beef and sear on all sides. Add the wine, and cook for a few minutes on medium heat. Season with salt.
Add the remaining chestnuts to the pan, breaking up some of them to thicken the sauce. Let the sauce reduce. Remove the pan from the heat, and let rest for a few minutes with the lid on. Serve warm.