INVOLTINI DI MANZO RIPIENI DI MOZZARELLA E PANCETTA CROCCANTE SU LETTO DI PATATE E ZUCCHINE
INGREDIENTS (4 PERSONS):
– 6 beef cutlet (if steaks are big, divide them in two parts)
– 1 mozzarella (also buffalo milk mozzarella is good)
– 5-6 bacon slices (pancetta)
– 4 potatoes
– 2 zucchini
– salt, pepper, garlic (if you like it), parsley and rosemary
Just to start you cook, with a teaspoon of salt in the hot water, potatoes and zucchini together till they’re boiled. It’s important to pay attention at the cooking time, cause the vegetables don’t have to “take themselves apart”, they must remain compact.
Put the vegetables in a casserole in small pieces, and add flavour with salt, pepper, and a mince of parsley, rosemary, garlic. Add in the end some extra-virgin olive oil.
In a frying pan, you’ll cook the slices of bacon till they became roasted. (don’t add olive oil cause the bacon gave off his own oily fat). When it’s roasted put the bacon on blotting paper to dry it, and then, you crumble it in small pieces. (you’ll make a real delicious “crispy bacon”!)
In the meanwhile put in a frying pan (also the same you used previously for the bacon) the beef cutlets, and blanch them for a minutes (turn the cutlets up and down to cook the outer side, you’ll end the cooking after in the oven). Cut the mozzarella cheese in thin slices, then fill up the beef cutlets with mozzarella and with the pieces of roasted bacon, then roll up every cutlet to form an “involtino”. Use a toothpick to fix it when is rolled-up. Finally, put the “involtini” in the casserole, on the potatoes mixed with the zucchini, and put in the oven to end the cooking. (180 °C for 10-15 minutes)
It’s important to be quick, after the cooking of the beef cutlets in the frying pan, to roll up the “involtini” and to put them immediately in the oven, (otherwise the meat will became too hard).