9oz beef (250g), cut into 4 thin slices
24 chestnuts, boiled and peeled
4 cooked ham slices (prosciutto cotto)
1 onion, chopped
Salt and pepper to season
2 cups white wine, (480ml)
4 tablespoons extra virgin olive oil (60ml)
Sprig of rosemary
To start your Involtini with Castagne + Prosciutto:
Have your butcher provide you with 4 large thin slices of beef.
Lay slices of beef flat on a worktable and put a slice of ham on each.
Place 3-4 chestnuts on each ham. Salt and pepper.
Roll each slice of beef and secure with toothpicks.
Heat extra virgin olive oil in a large pan.
Add onions and sprig of rosemary.
Sear beef on all sides.
Add wine and cook for a few minutes on medium heat.
Salt to season.
Add remaining chestnuts to the pan, breaking up some of the chestnut to thicken the sauce.
Let sauce reduce.
Remove from heat and let rest for a few minutes with the lid on. Serve warm.
