BEEF INVOLTINI (Beef rolls stuffed with ricotta)
This is adapted from a Nigella recipe where the involtini are stuffed aubergines slices. I am a great one for reinventing recipes, and since I had some thin steak slices in the fridge, I thought it would be nice to try a variant on a recipe I cook quite often. I made this in record time, since I had just come in from a meeting and needed to get a meal on the table quickly. Normally, when I make involtini , I like to spin the process out: I griddle the aubergine slices and set aside, then make the filling and the tomato sauce, and finally, assemble everything. It is quite therapeutic. This is one of those brilliant dishes that can be made in advance and then left, before bunging in the oven about half an hour before you want to eat. Serves 4 4 thin cut steaks (I buy mine in M&S), flattened between cling film Filling 200g ricotta 2 tbsps grated fresh parmesan or pecorino 2 tbsps breadcrumbs 1 tsp good quality dried oregano (or fresh if you have it) A handful of pine nuts 1 garlic cl