Alcatra Rolls with Prosciutto and Vegetable Filling

Name: Alcatra Rolls with Prosciutto and Vegetable Filling
Yield: 8
Ingredients: 2 minced cloves of garlic; 4 tablespoons of olive oil; 1 medium eggplant (230g), with skin, cut into strips; 1 medium carrot (120g), grated, cut into strips; 2 small red bell peppers (200g), cut into strips; 1 small yellow bell pepper (100g), cut into strips; 2 tablets of vegetable stock dissolved in 4 cups of boiling water (960ml); 2 tablespoons of chopped parsley; 8 thin slices of alcatra (760g); 8 slices of prosciutto (200g); 1/4 cup of all-purpose flour (30g); 2 medium onions (200g), cut into rings; 1/2 cup of dry white wine (120ml); 1/2 teaspoon of salt

1
2 minced cloves of garlic
2
4 tablespoons of olive oil
3
1 medium eggplant (230g), with skin, cut into strips
4
1 medium carrot (120g), grated, cut into strips
5
2 small red bell peppers (200g), cut into strips
6
1 small yellow bell pepper (100g), cut into strips
7
2 tablets of vegetable stock dissolved in 4 cups of boiling water (960ml)
8
2 tablespoons of chopped parsley
9
8 thin slices of alcatra (760g)
10
8 slices of prosciutto (200g)
11
1/4 cup of all-purpose flour (30g)
12
2 medium onions (200g), cut into rings
13
1/2 cup of dry white wine (120ml)
14
1/2 teaspoon of salt

Ingredients

1
2 minced cloves of garlic
2
4 tablespoons of olive oil
3
1 medium eggplant (230g), with skin, cut into strips
4
1 medium carrot (120g), grated, cut into strips
5
2 small red bell peppers (200g), cut into strips
6
1 small yellow bell pepper (100g), cut into strips
7
2 tablets of vegetable stock dissolved in 4 cups of boiling water (960ml)
8
2 tablespoons of chopped parsley
9
8 thin slices of alcatra (760g)
10
8 slices of prosciutto (200g)
11
1/4 cup of all-purpose flour (30g)
12
2 medium onions (200g), cut into rings
13
1/2 cup of dry white wine (120ml)
14
1/2 teaspoon of salt

Directions

1
In a large skillet, over medium heat, sauté the garlic in half the olive oil, stirring occasionally with a wooden spoon, until soft (approximately 1 minute)
2
Add the eggplant, carrot, 1 red bell pepper, and yellow bell pepper, stir to combine, and sauté rapidly (approximately 1 minute)
3
Add 1 cup of vegetable stock (240ml) and cook, stirring occasionally, until the vegetables are tender (approximately 10 minutes)
4
Stir in the parsley, then remove from heat
5
Let cool
6
Lay out the alcatra slices on a flat surface
7
Place a slice of prosciutto on top of each one
8
Distribute the vegetable mixture evenly over the prosciutto
9
Roll up each slice tightly and secure with twine or toothpicks
10
Coat with flour and reserve
11
In a large frying pan, over high heat, warm the remaining olive oil
12
Arrange the rolls, onions, and remaining red bell pepper in the pan, and sauté, stirring occasionally, until the rolls are golden brown (approximately 2 minutes)
13
Add the remaining vegetable stock and wine, season with salt, and cook until the rolls are tender (approximately 15 minutes)
14
Remove from heat
15
Discard twine or toothpicks, and place the rolls on a plate
16
Cover with the onion and bell pepper mixture, and serve immediately
17
405 calories per serving