Saturday, 8 September 2012

Fennel and Asparagus Beef Involtini with Farfalle
Fennel & Beef Involtini
with Farfalle
This dish is definitely a long and slow comfort dish.  Great for easing into the changing season.
A great family or holiday dish that gives you extra tomato sauce that you can use for another dish during a busy work week

2 tbsp EVOO

1 onion chopped, medium dice

1/2 bulb fennel, washed, stems trimmed(reserve for stock), celery can be substituted

1 carrot, peeled, ends cut, washed

5 asparagus spears,  woody ends snapped

12 slices deli ham

10-12 beef outside round cutlets

1/2 tsp black pepper

sea salt to taste

2 bay leaves

1 tsp garlic powder

1 cup dry full bodied red wine

3 sprigs parsley, chopped including stems

1lt. tomato puree

1 cup water

1 tbsp tomato paste
1 pkg. farfalle or bow pasta, cooked and drained

Preheat a large sauce pot, big enough to hold everything.  On med heat add oil and onions, cook stirring occasionally  for 3-5min to soften.

Meanwhile cut vegetables ,10-12 pieces  1/4" thick match stick pieces 3"-4" long, set aside

On a clean cutting board place 1 cutlet narrow end facing you.  Place 1 slice of ham on top and 1 piece of each vegetables in a neat pile on end facing you.  Roll away from you, making a tight bundle, secure with toothpicks or metal skewers.  Continue for all bundles.

Push onions off to one side of the pot and begin to brown bundles on all sides.  Move bundles around to make space for all the them.  It doesn't matter if they stack when browned. 

Add wine continue cooking to reduce alcohol  by 1/3 on medium high heat.  Add tomato puree, spices, herbs and seasonings.  Bring to a gently boil, add water and paste, stir.  Reduce heat to a slow simmer. Stir occasionally, if liquid reduces too much add more water or wine.  Cook for 1 1/2hrs. until fork tender.

Serve over cooked pasta, removing picks before serving.

*Slow Cooker:

Meat and sauce can be prepared the night before and placed in slow cooker in the morning.

When all ingredients come to a boil, transfer to a slow cooker and cook for 4-6hrs. If it becomes too watery, leave lid slightly ajar, to allow steam to escape.

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