 Recipes Modern Gluten-free Recipes Beef rolls with pine nuts, olives and capers
Written by Marion McNealy
Adapted to GF/DF by Marion McNealy. Original recipe, Gourmet, March 2003Here is the link to the original recipe on Epicurious 2 14oz cans of chopped tomatoes, just plain tomatoes, no additional spices. If you can eat dairy, 1/3 cup of Romano cheese 2 (1/2-lb) pieces boneless beef top round (1/4 inch thick) Try to pick ones that are in whole pieces and aren't broken up. Cotton twine or sewing thread Order of preparationDump tomatoes into a saucepan along with the garlic, salt, and pepper and 2-3 T of olive oil. Cook over medium to low heat until thickened. While this is cooking away, start the filling. Chop separately and put into a medium bowl the olives, capers, pine nuts. Stir in the GF bread crumbs, cheese, 1 tablespoon dried parsley, 1 tablespoon oil, and dash pepper. Layout a large piece of plastic wrap on a large non-delicate surface, layout the meat, smoothing out any folded edges, Cut another piece of plastic wrap and put over top of meat. Pound away on it with a rolling pin until it is about 1/8 inch thick all the way across the piece. Cut each now large piece in half across the grain. Spread about a fourth of the filling on each piece, all the way to the edges. Roll up along the long side, and tie with kitchen string in three places. You should now have 4 rolls. You could also cut the pieces of beef smaller and make Hos d’Oeuvres out of them, that would be yummy. Sprinkle each roll with salt and pepper. Heat about 3 tablespoons of olive oil in a fry pan, then fry rolls until well browned on outside and done in the middle. Keep rolling them around in the pan so all sides get done the same. You can actually look into the middle of the roll and judge when its done. Let sit for 5 minutes or more. Cut the string and using a sharp knife cut the rolls into slices for eating. Lay the slices on a plate and put the tomato sauce on top. Yummy. |
