• 4-5 slices of beef meat cut very thin • 30 g (1,1 oz) aged Caciocavallo (or Pecorino) cheese • 100 g (3,5 oz) fresh grated bread • 1 tbs sun-dried tomatoes, minced • 10 tbs breadcrumbs • salt • 10 leaves basil • extra virgin olive oil • water
Cut the meat in two inches wide slices. Prepare the filling: in a bowl place cheese, basil, sundried tomatoes and bread with a drizzle of extra virgin olive oil, season with a little bit of salt (if necessary) and mix all the ingredients. If the filling is too dry you can add a couple of tablespoons of water, until you have the consistency of a paste. To compose your rolls, place a tablespoon of the filling on the surface of the meat slice, spread and press it with your thumb, then roll up the slice around the filling. Coat the meatrolls with breadcrumb and skewer them with a toothpick (or you can place three/four of them in a skew). Place the meat rolls into the oven at 200°C (400°F) for about 5 minutes, or until the surface is nicely golden.