It’s time to be transported to Italy with Beef Rollatini. This is a dish that I’d never heard of before, but it’s one I will definitely not forget. This recipe was prepared by my friend and chef, Frans Muller. He combined what I thought would be some unlikely flavors to create a dinner masterpiece. Beef Rollatini does require some prep, but it is a simple dish to make that will surely impress. The beef is rolled with a mixture of smoked mozzarella, toasted pine nuts, spinach and raisins. Trust me, it will be delicious until the last bite!
Meat – To be more economical we decided to make this dish with beef shoulder steak. This recipe would also work well with veal cutlet or even chicken breast.
Filing – This recipe calls for smoked mozzarella, which may be difficult to find. The smokiness add a lot of delicious flavor to the dish and shouldn’t be left out. If you cannot get smoked mozzarella, I recommend a substitute of smoked Gouda.
Chef Frans Muller has worked at a 2 Michelin star restaurant, Banc in Sydney, Australia and has had professional experience in a range of restaurants. He has culinary training and knowledge in a number of cuisines including French, English, Italian, Modern Australian and now American. His New York restaurant experience includes working as Sous Chef at The Rabbit Hole, Aurora and Station restaurants. Email For Private Bookings
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