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Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Involtini with Castagne e Prosciutto: Beef and Prosciutto Rolls with Chestnuts
- Level: Intermediate
- Total: 1 hr
- Prep: 25 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 1 hr
- Prep: 25 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 4 servings
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.
Cook’s Note
Have your butcher provide you with 8 large thin slices of beef.
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