Ingredients
The following ingredients have 4 Servings
- ¼ cup currants
- 2 tablespoons extra-virgin olive oil (EVOO)
- plus more for drizzling
- 1 small white onion
- finely chopped
- 2 large cloves garlic
- finely chopped
- 1 tomato
- peeled
- seeded and chopped
- or 8-10 cherry tomatoes
- chopped
- 1 cup homemade breadcrumbs or panko
- lightly toasted plus 1 cup not toasted
- ¼ cup pine nuts
- 1 cup grated Romano cheese
- 1 cup loosely packed parsley and mint leaves (a handful of each)
- finely chopped
- Zest of 1 lemon
- 1 teaspoon red chili flakes
- 1 pound boneless rib eye
- very thinly sliced
- or veal cutlets
- pounded no thicker than 1/8 inch
- Salt and pepper
- Metal skewers
- Thin wedges of red onion and fresh bay leaves
- Aged balsamic or balsamic drizzle and lemon wedges
- to serve
Instruction
- Soak currants in hot water to soften, then drain
- Heat olive oil in small skillet and cook onions and garlic over medium heat 5 minutes to soften, then add tomatoes and cook 1 minute more
- Cool completely
- In a bowl, combine the onion mixture with the toasted breadcrumbs, currants, pine nuts, half the cheese, half the parsley and mint, and all of lemon zest and chili flakes
- Season the sliced beef or veal with salt and pepper
- Place mounds of stuffing on one end and roll meat to make pouches of stuffed meat
- Combine the remaining breadcrumbs, cheese, and parsley and mint in shallow dish
- Drizzle beef rolls with olive oil and press into breadcrumbs
- Preheat oven to 375˚F
- Preheat griddle over medium-high heat
- Skewer meat, red onions and bay leaves, then cook on oiled griddle pan until browned
- Transfer to oven 5 -7 minutes until cooked through
- Serve with balsamic vinegar and lemon wedges
- Rachael's Beef Shank Minestra
