| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian1 | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Top round, very thin sliced |
| 1/2 | c | Fresh basil, minced |
| 2 | Roasted red peppers, diced | |
| 4 | T | Parmesan, fresh grated |
| 2 | T | Parsley, minced |
| Salt and pepper | ||
| 6 | Proscuitto, very thin | |
| 2 | T | Olive oil |
| 2 | T | Parsley, minced |
| 1/4 | c | Balsamic vinegar |
| 2 | T | Pepper, black fresh ground |
| 2 | Cloves garlic, finely minced | |
| 1/4 | c | Olive oil |
INSTRUCTIONS
Place beef slices on counter or flat surface. (Get your butcher to slice them; he can do it so much neater than we can!) Sprinkle with the red peppers and parsley. Cut proscuitto to fit each beef slice and place over peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks. Combine all marinade ingredients and pour over beef rolls in non-reactive pan. Let set at room temp for an hour, or refrigerate for several hours. Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet. Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly covered baking dish and bake at 350F for 15-20 minutes. Per serving: 201 Calories (kcal); 20g Total Fat; (87% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: ALYCE MANTIA Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 196
Total Fat: 22.3g
Cholesterol: 4.4mg
Sodium: 91.3mg
Potassium: 408.1mg
Carbohydrates: 12.8g
Fiber: 5.4g
Sugar: 2.6g
Protein: 5g