Valigette
From the 2001 KLO dinner — Tuscany
Valigette
Beef Rolls
- 900g thin slices Silverside steak
- 150g cooked ham
- 150g Fontina cheese, thinly sliced
- parsley
- 3 carrots
- 5 artichokes
- 4 Tbsp extra-virgin olive oil
- 1 glass white wine
- salt
Layer onto each filled of steak a piece of ham, a slice of cheese, a segment of artichoke, some parsley and a pinch of salt. Roll the meat up to form a neat roulade and tie with a piece of string or close firmly with a toothpick.
Chop and dice the carrots, artichoke stems and leaves, if any are left over; fry in the oil until soft in a large casserole. Add the beef roulades and brown on all sides. Dissolve a pinch of salt in the glass of wine and pour over the meat; allow to evaporate rapidly and continue to cook over a low heat for forty minutes. If the gravy has dried out during the cooking remove the meat, add some more wine and drop of oil and leave on the heat to reduce slightly.
Remove the string or the toothpicks before serving, as it is rather unpleasant to find yourself munching on them!
Fried or purèed potatoes are the perfect accompaniment for this dish. Domenico Romoli called them “stuffed, stewed parcels”, however, his recipe contained some quite different ingredients, while Pellegrino Artusi refers to “artichoke-stuffed steaks”.