Pistachio, Philadelphia, and Ham Rolls
Bronte Pistachio, Philadelphia and Cooked Ham Involtini
Today we’re sharing a delicious recipe created by food blogger Simona Cellauro @cucina_con_simona #cucinaconsimona
Ingredients for 6 involtini (two servings):
- 100g Monil shelled Bronte pistachios
- 200g thin beef slices
- 125g Philadelphia light cream cheese
- Breadcrumbs to taste
- "Homemade" olive oil to taste
- Salt & Pepper to taste
Procedure:
Once you have laid out your ingredients on the work surface, start crushing the pistachios in a mortar until they reach a medium consistency. Divide them into three parts: mix one into the breadcrumbs, another into the cheese, and set aside a small amount for the grand finale! (The portions don't need to be precise).
Add salt and pepper to the breadcrumbs to taste.
At this point, all that’s left to do is... turn on the stove and, while the pan heats up, assemble all the ingredients, starting with the slice of beef, then the cheese (a modest amount), the ham, and more cheese.
Roll everything up without pulling too tightly and give the outside a generous brush of olive oil.
Roll the involtino in the breadcrumb mix and secure the roll with a toothpick to prevent it from opening once placed in the pan.
Cover with a lid and cook everything over medium heat for about 5 minutes, then remove the lid and turn up the heat. Turn the involtini often for another 5 minutes or so.
Once cooked, turn off the heat and let them rest…
As soon as the cheese stops dripping from the sides, with the roll still warm, remove the toothpicks and transfer the involtini to a serving plate… finish with a final dusting of pistachios!
