Involtini di manzo al barolo

Yield: 4 Servings

Measure Ingredient
1 teaspoon Pine nuts
1 teaspoon Raisins
4 slices Fontinella cheese
4 Leaves fresh sage
4 slices Tenderloin of beef; 1-inch
Flour
4 tablespoons Butter
1 small White onion
1 small Carrot
2 Stalks celery
1 pinch Parsley
Garlic; to taste
½ cup Consomme
½ cup Barolo wine

GAROFOLATO SAUCE

1. Mix the nuts, raisins, cheese, & sage thoroughly to make a stuffing.

2. Roll the beef over the stuffing & lightly dust with flour.

3. Saute the beef in the butter.

4. Place the beef in a pot, cover with Garofolato Sauce, cover the pot, and cook 15 min. at 500F. If the sauce is too runny, reduce over the flame until a firm consistency is reached. GAROFOLATO SAUCE: 1. Grind together the onion, carrot, celery, parsley, and a touch of garlic.

2. Place in a bowl and add the consomme and wine.

TRATTORIA ROMA

611 DECATUR ST.;NEW ORLEANS

WINE: FATTORIA PARADISO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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