Beef involtini on skewers


  • 1 thin slice of beef rump per person
  • Handful fresh breadcrubs
  • Fiorucci pecorino
  • Handful fresh rocket
  • Handful parsely chopped
  • 1 egg
  • 2 cloves garlic
  • Bianconi extra virgin olive oil
  1. For the filling simply mix some fresh breadcrumbs with coarsely grated Fiorucci pecorino, chopped fresh rocket, chopped parsley, some garlic and salt and pepper. Bind with a fresh egg. The rocket and pecorino work really well together and give a wonderful flavour.
  2. Lay the beef on a board and season lightly. Flatten slightly if too thick ( they should be the same as for beef olives)
  3. Place some filling on the meat and roll up. Cut into smaller involtini and place onto the skewers which should have been soaked in water for 30 minutes.
  4. Place into a large dish and drizzle with Bianconi extra virgin olive oil then cook on a hot grill for about 4 minutes on each side till done.