|
beef parcels as if baked |
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| Ingredients -
Serves 4 |
|
Method |
8 slices rump steak
100g mushrooms, chopped
100g aubergine pulp, peeled and cut into small cubes
1 red onion, chopped
50ml Grappolini Paneolio Extra Virgin Olive Oil
2 cloves of garlic, crushed
1tbsp parsley, chopped
8 sage leaves
salt and freshly ground pepper
8 slices potatoes, about 1 cm thick
8 slices onions, about 1cm thick
300ml beef or vegetable stock |
|
Place the
meat slices on a chopping board and trim neatly, as for beef
olives. Beat them thin and set aside. Heat the Paneolio in a
pan and fry the onion, garlic and mushrooms. Add the aubergine
cubes and fry together with the mushrooms. Add the chopped parsley
and season. Set aside. In a thick bottomed pan prepare a layer
of sliced onions. Then add a layer of sliced potatoes and drizzle
with Paneolio. |
|
To make
the meat parcels, place a sage leaf on a slice of meat and top
with a spoonful of stuffing. Fold the meat to from a parcel
and set aside. Continue until all the parcels are ready. Place
the meat parcels on the layered potatoes and onions. Add the
stock, cover, bring to the boil and simmer for about 30 minutes
until the meat is ready. |
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 |
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| Always chop the aubergine just before cooking
to prevent it from discolouring. Otherwise sprinkle the
aubergine cubes with salt and rinse in cold water before
use. |
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