What happens when you marry an Italian woman?
When I first met hubby, 14 years ago his lunch was a sandwich with pre-sliced white bread with industrial cheese, a packet of crisps, a Kit-Kat and a can of coke. A gourmet lunch basically..
Look at him now: "Wholemeal organic sourdough bread with Prosciutto di San Daniele, a bowl of salad and plump juicy olives with a glass of Pinot Grigio".
Since I brought him to San Daniele del Friuli (a few years ago now) to try the prosciutto he keeps asking for it so I have to buy it on a regular basis in order to satisfy his cravings! He has almost become too picky and sometimes I lose my patience as he only wants the best of the best!
This is because Italian food is so irresistible and when you start eating quality food there is no going back anymore: your tastebuds will demand the same quality, always.
Hubby was over the moon when I made these beef rolls stuffed with Prosciutto di San Daniele, Grana Padano and a few arugola leaves.
I bought some lean minute steaks, I rolled them up and then cooked them in tomato sauce. A delicious dish to be served with some fresh salad or cooked vegetables like green beans.
The PDO logo carried by both Grana Padano and Prosciutto di San Daniele gives you the guarantee that what you are buying is quality and authenticity. There are clear boundaries of the geographical area of origin of both the products and the raw materials.
Thirteen months after the beginning of production of Prosciutto di San Daniele every single leg is inspected by independent certifying bodies and then the Consortium brand is applied. The inspection is really strict and the legs that do not meet the requirements will be discarded.
The same happens for Grana Padano. The wheels are examined by impartial testers from the Consortium of Grana Padano cheese with the traditional inspection tools: a small hammer and a needle. These checks allow the structure of the product to be accurately verified. This is called: "tapping" where the aroma, flavour and colour and structure of the product is checked.
The wheels are then fire branded and again only the ones that meet all the quality checks carried out by the Consortium̕s experts will receive the Grana Padano mark.
- Prep Time : 25 minutes
- Cook Time : 30 minutes
- Yield : 2
Put a sheet of cling film on a cutting board, put a slice of meat on top and cover it with another sheet of cling film. With a rolling pin flatten the meat.
Slice the steaks in half if they are too large. Sprinkle the meat with salt and pepper and put a slice of Prosciutto di San Daniele on each slice.
Grate the Grana Padano and sprinkle it on the prosciutto.
Add a few leaves of arugola (rocket)
Pierce with a toothpick so the rolls will stay put during cooking
Coat the beef rolls in flour. Drizzle a little oil in a pan, heat it up and brown the beef rolls turning them on all sides. Set aside.
Chop the onion and stir fry it in a pan with 2 tbsp of olive oil; add the tomato sauce, the oregano, salt and pepper and the olives. Let it bubble up for 10 minutes over a medium heat. Add the meat rolls and cook at a gentle heat for 15 minutes.
Sprinkle it with the chopped parsley and serve warm with the sauce and some fresh salad on the side or cooked vegetables.
This post is in collaboration with the Consortiums of Grana Padano and Prosciutto di San Daniele