It’s time to be transported to Italy with Beef Rollatini. This is a dish that I’d never heard of before, but it’s one I will definitely not forget. This recipe was prepared by my friend and chef, Frans Muller. He combined what I thought would be some unlikely flavors to create a dinner masterpiece. Beef Rollatini does require some prep, but it is a simple dish to make that will surely impress. The beef is rolled with a mixture of smoked mozzarella, toasted pine nuts, spinach and raisins. Trust me, it will be delicious until the last bite!
Meat – To be more economical we decided to make this dish with beef shoulder steak. This recipe would also work well with veal cutlet or even chicken breast.
Filing – This recipe calls for smoked mozzarella, which may be difficult to find. The smokiness add a lot of delicious flavor to the dish and shouldn’t be left out. If you cannot get smoked mozzarella, I recommend a substitute of smoked Gouda.
Chef Frans Muller has worked at a 2 Michelin star restaurant, Banc in Sydney, Australia and has had professional experience in a range of restaurants. He has culinary training and knowledge in a number of cuisines including French, English, Italian, Modern Australian and now American. His New York restaurant experience includes working as Sous Chef at The Rabbit Hole, Aurora and Station restaurants. Email For Private Bookings
- 2 lb Beef Shoulder Steak - Can use Veal Cutlet
- 1 lb Baby Spinach - Blanched and Chopped
- 1/2 lb Smoked Mozzarella - Cut into small cubes
- 1 small Raisin Package
- 2 Eggs - beaten
- 1/2 cup flour
- 1/2 cup Bread Crumbs
- 4 oz Pine Nuts - Toasted
- Vegetable oil - Depending on pan size
- 3 Roma Tomatoes
- 1 Lemon
- Salt and pepper - To taste
- In a pot of boiling water, blanch spinach for 30 about seconds then remove from the pot and place in a ice bath. When cool, chop and then place in a large bowl.
- In the same boiling water, blanch tomatoes for 2-3 minutes, then remove them from the pot and rinse with cold water to cool. Carefully peel to off the skin of the tomatoes, cut out the seeds, chop and set aside.
- In a medium skillet toast pine nuts until golden brown. Then add them to a bowl with spinach, along with the cubed smoked mozzarella, and raisins. Set the stuffing aside to prepare the beef.
- Cut the beef into medium sized fillets. Place in between 2 sheets of plastic wrap and pound with a mallet to make thinner. Season the beef with salt and pepper, add about 1/4 of cup of the stuffing and roll the meat up. Secure with toothpick and repeat for all the fillets.
- Create a dredging station with an egg wash and the flour with breadcrumbs. Dip each roll in the egg and then coat with breading. When the oil is hot, cook the rollatinis for 3 minutes on each side for medium and place on a paper towel lined plate.
- To plate, slice each roll, top with diced tomatoes and squeeze a lemon wedge over to serve.