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    Beef Roll Stuffed with Radicchio, Pancetta, and Grana Padano

    Group 393Medium
    Group 3824-6 people
    T345 min

    Lactose free


    • 800 g topside beef
    • 200 g Grana Padano
    • 200 g radicchio
    • 100 g pancetta (sliced)
    • 2 egg whites
    • 1 shallot
    • 1 garlic clove
    • 1 glass of white wine
    • Vinegar
    • Thyme
    • Rosemary
    • Extra virgin olive oil
    • Salt & pepper



    STEP 1

    In a non-stick pan, sauté the finely chopped shallot in a drizzle of olive oil. Add the radicchio cut into strips and sauté in the pan for a few minutes; before removing from the heat, add a few tablespoons of vinegar and cook until evaporated; season with salt and pepper.

    STEP 2

    In a bowl, combine the radicchio with diced Grana Padano, slivers of pancetta, and a few thyme leaves. Cut down the length of the meat and open it like a book; beat it with a meat mallet until rectangular and 1 cm thick. Salt the meat and spread the radicchio, Grana Padano and pancetta on top.

    STEP 3

    Roll the meat tightly and tie with kitchen string. Season with salt and pepper and brown in a non-stick casserole dish with a drizzle of olive oil and a clove of garlic. Keep turning it around until golden brown on all sides, add a glass of white wine and let evaporate; add rosemary and thyme and cook over low heat for 25-30 minutes, turning it over every now and then.

    STEP 4

    Leave the meat to cool before slicing and serve with its cooking juices.