A Delicious Taste of Italy: Involtini di Manzo
Prep time
Cook time
Total time
Involtini means “little bundles” and these little bundles are simply amazing! Thin slices of beef are filled with an herb and cheese mixture, rolled, and then cooked in a tomato sauce.
Recipe type: Main
Cuisine: Italian
Serves: Makes 4 servings (2 beef rolls each)
  • ¼ cup golden raisins
  • ¼ cup fresh basil leaves
  • ¼ cup toasted pine nuts
  • ¼ cup grated Parmesan cheese, plus additional for garnish
  • 2 tablespoons chopped fresh Italian parsley leaves, plus additional for garnish
  • 2 cloves garlic, chopped
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup Colavita Extra Virgin Olive Oil
  • ¼ teaspoon sea salt, plus additional as needed
  • ¼ teaspoon freshly ground black peppercorns, plus additional as needed
  • 1 pound beef top round steak cut into 8 thin (1/8-inch) slices
  • 8 thin prosciutto ham slices
  • ¼ cup Colavita Roasted Garlic Extra Virgin Olive Oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • ½ cup Colavita Valpolicella Ripasso (or other full-bodied red wine)
  • 2 (28-ounce) cans Colavita Crushed Tomatoes
  • ¼ cup packed fresh basil leaves
  • 1 teaspoon crushed red pepper flakes
  • 8 Colavita Pappardelle Nests
  1. Add the raisins, basil, pine nuts, cheese, parsley, garlic, lemon zest, red pepper flakes, Colavita Extra Virgin Olive Oil, salt, and black pepper to the bowl of a food processor and pulse until combined but still coarse.
  2. Season the beef slices with salt and pepper to taste and place 1 slice of prosciutto ham on top of each.  Spread 1 generous tablespoon of the filling mixture on the lower half of the slice.  Starting with the filled half, roll tightly into a cylinder and secure with a toothpick; repeat with remaining beef slices.
  3. Heat the Colavita Roasted Garlic Extra Virgin Olive Oil in a 6-quart Dutch oven over medium-high heat.  When hot, add the beef rolls and cook, turning as needed, until browned on all sides.  Transfer to a plate and set aside.
  4. To make the sauce, reduce heat to medium.  Add the onion to the pot and cook, stirring constantly, until tender, about 5 minutes.  Add the garlic and cook until fragrant, about 2 minutes.  Add the Colavita Valpolicella Ripasso and stir while bringing to a boil.  Add the Colavita Crushed Tomatoes, basil, and red pepper flakes; stir to combine.  Return the beef rolls to the pot, gently stir, and bring to a boil.  Cover and reduce heat to medium-low and cook, stirring occasionally, until meat is tender and sauce has thickened, about 1 hour.
  5. Make the Colavita Pappardelle Nests according to package directions.  Serve beef rolls with pasta and sauce.  Garnish with a sprinkle of Parmesan cheese and chopped parsley.
Ask your butcher to cut steak into thin slices.  If not thin enough, pound to ⅛-inch with a mallet.

In a pinch for time?  Use Colavita Italian Garden Tomato Sauce to replace the sauce used in this recipe.

Pairs perfectly with the full-bodied Colavita Valpolicella Ripasso or other full bodied red wine.
Recipe by GreenThumbWhiteApron.com at https://www.greenthumbwhiteapron.com/a-delicious-taste-of-italy-involtini-di-manzo/