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Angela's Italian and Sicilian Recipes
Beef and Spinach Roulades
Beef and Spinach Roulades
(Involtini Agli Spinaci)
14 oz (400 grams) spinach
2 oz (50 grams) butter
8 thin lean beef slices
8 thin Gruyère cheese slices
3 carrots, chopped
1 tablespoon extra virgin olive oil
5 tablespoons dry white wine
2 shallots, chopped
1 tomato, peeled and diced
Salt and pepper
Cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes until wilted, then drain and squeeze out as much liquid as possible.

Melt half the butter in a frying pan, add the spinach and cook over a low heat, stirring occasionally, for 5 minutes.

Spread out the slices of beef and pound until thin and even.

Place a slice of cheese on each and divide two-thirds of the carrots and two-thirds of the spinach among them.

Roll up and tie with kitchen string.

Heat the olive oil and the remaining butter in a frying pan, add the roulades and cook, turning frequently, until lightly browned all over.

Add the wine and cook until it has evaporated, then add the shallots and tomato and season with salt and pepper.

Cover and cook over a low heat for 20 minutes.

Add the remaining carrot and cook for 5 minutes, then add the remaining spinach and cook for a further 5 minutes.

Remove the string from the roulades and serve in their sauce. Serves 4.
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