BEEF INVOLTINI

Designed to feed a family - cut back on ingredients if you are only cooking for one or two.

Ingredients

4 beef schnitzel

6 Tbsp olive oil*

2 onions, finely chopped

4 cloves garlic, crushed

3 cups spinach*

2 tsp flaky sea salt*

½ tsp freshly ground black pepper*

2 Tbsp sweet smoked paprika*

2 x 400g cans of tomatoes, crushed

1 Tbsp dried basil*

½ cup cheese, grated

½ cup Italian parsley

½ cup parmesan, grated*

 

*may not be included in your Market Box

 

Method

Heat 1 Tbsp of olive oil in a pan. Add the finely chopped onion and garlic and sauté. Remove half of the onion mixture.

Add the spinach to the pan and wilt.

Mix the flaky sea salt, ground pepper and paprika together. Lay out schnitzel on a chopping board lined with baking paper and rub the mixture evenly over both sides.

Place another sheet of baking paper on top and hammer out the beef with a rolling pin. Lift the paper off the top and sprinkle a layer of cheese evenly over each piece of beef and then put the spinach mixture on top of the cheese.

Tightly roll up each piece of schnitzel, folding in the ends as you go. Roll each one in glad wrap and massage to an even thickness. Refrigerate for two hours to set.

Heat 2 Tbsp olive oil in a saucepan and add remaining onion mix. Add the tomatoes and dried basil and simmer for 40 minutes.

Heat the oven to 160 degrees.

Bake the rolls for 15 minutes, remove from the oven and pour the tomato around the rolls. Sprinkle with parmesan and bake for a further 10 minutes.

Garnish with finely chopped Italian parsley and serve.