Beef rolls with Parma ham and basil

Ingredients for 4 servings:

• 4 beef roulades
• 8 slices of Parma ham
• 24 basil leaves
• salt and pepper
• 1 large egg(s)
• Breadcrumbs
• 1 shot of rum
• 250 ml dry white wine
• 1 cup crème fraîche or sour cream
• 1 tbsp olive oil
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

jump right into your mouth

Roll out the beef roulades very thinly and cut in half. Top each piece with a slice of Parma ham and 3 basil leaves. Roll up and secure with toothpicks. Season with salt and pepper. Roll in beaten egg and breadcrumbs. Heat olive oil and butter in a non-stick pan and fry the roulades until browned. Pour in the rum and light the pan (if you’re worried about your extractor hood, lighting it isn’t absolutely necessary). Deglaze with white wine and simmer until the meat is tender (depending on the quality of the meat and how hard or tender you want it, 30-40 minutes). Finally, finish with a little crème fraîche or sour cream and season with salt and pepper. We’ve also made this recipe without breading, in which case the roulades should be of very good quality. Serve with fresh pasta and a mixed leaf salad.