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Beef Rotolo

Recipes

Beef Rotolo

key ingredient!

Fresh Fodder Penne Pasta with Roasted Pumpkin & Fetta

INGREDIENTS

2 Beef Topside Schnitzel (ask your butcher to pound them out for you!)
300g Fresh Fodder Penne Pasta with Roasted Pumpkin & Fetta
1 Small Tub Ricotta Cheese
Baby Spinach - 2 small handfuls
Olive Oil
Kitchen String

METHOD

Lay the Beef Topsides out flat on the bench.

Line with Spinach and a row of Ricotta, and roll into a firm tube. Tie to secure with kitchen string.

In a heavy based grill pan, drizzle a little Olive Oil and cook the Rotolo until the meat is tender and you have colouration appearing.

Remove from the pan and rest for a few minutes on a board. Plate up the two servings with Fresh Fodder Penne Pasta with Roasted Pumpkin & Fetta side salad. Season with salt and pepper as required to taste.

Serve and enjoy!

TIP: If you’re feeling a little time poor, most good butchers will have pre-prepared Rotolos in their display case!