Involtini di manzo al barolo
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .