Roll beef with raisins and pine nuts on cream of tomato and endive
Instructions
Flatten the sirloin; toast the pine nuts; the sirloin stuffed with raisins, pine nuts, parsley and chopped garlic, roll up the roulade with Twine and Brown in skillet.
Apart from giving a boil the tomato sauce, then add the meat and cook for 5 minutes.
Blanch the Escarole, then Sauté in a pan with raisins, pine nuts and garlic.
Serve on a plate the tomato sauce, place the Endive and the roulade.
Ingredients and dosing for 4 persons
- 520 g of sirloin of beef
- 50 g of sultanas
- 50 g of pine nuts
- 20 g of parsley
- 10 g of garlic
- 5 cl of olive oil extra virgin
- 40 cl of tomato sauce
- Salt
- For the escarole with raisins and pine nuts:
- 4 pieces of escarole salad
- 1 clove of garlic
- 3 cl of olive oil extra virgin