RomanItalian
Artichoke Rolls
by Casa Pappagallo · 705K subscribers on YouTube
A rich and savory dish combining tender meat and delicate artichokes, slowly cooked to perfection.
- Cook
- 2h
- Difficulty
- medium
Ingredients
10 items- Carne di Sorra o Cappello del PreteSlices of beef suitable for long cooking (e.g., sorra or cappello del prete)
- Soft ButterSoft butter for spreading
- Chopped ParsleyFresh chopped parsley
- SaltTo taste
- Black PepperTo taste
- CarciofiCleaned, trimmed, and cut into quarters
- White WineDry white wine for deglazing
- Pomodoro (Pelati o Passata)Canned whole peeled tomatoes or passata
- Olive OilExtra virgin olive oil for browning
- Water(optional) — Only if needed to adjust sauce consistency
Method
- Spread a little soft butter on each slice of meat (sorra or cappello del prete).
- Add a bit of chopped parsley, salt, and pepper.
- Dry the artichokes (already cleaned and trimmed) and cut them into quarters, removing the inner choke.
- Place one or two artichoke pieces, including a piece of the tender stem, onto the meat slice.
- Close the roll like a normal involtino, folding in the sides, and secure with one or two toothpicks.
- In a casserole, heat oil over high heat and brown the rolls on all sides without overlapping them.
- Deglaze the pan with white wine, waiting a few moments until the alcohol cooks off.
- Add tomato (pelati or passata) and a pinch of salt.
- Lower the heat to the minimum, partially cover the pan, and let cook for at least 2 hours. If the liquid dries too much, add a little water.
- After 2 hours, remove the toothpicks and serve the involtini with the sauce, optionally with bread or on pasta.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
