Virginia Iovine-Turner Cucina Amore www.cucinaamore.co.nz

It's time to spice it up with a bit of Italian this week.

This is one of my signature dishes, one I am sure you will enjoy and this one I made on GMTV, which you can see on TVNZ On Demand. Enjoy with a class of red wine, of course!

Braciole

Serves 4

Ingredients

• 6 x 1cm-thick slices beef scotch fillet or topside steak, trimmed
• 2 tbs finely chopped flat-leaf parsley
• 2 garlic cloves, crushed
• 2 tbs finely grated parmesan cheese
• 2 tbs toasted pine nuts
• 2 tbs olive oil
• 1/2 cup (125ml) dry red wine
• 2 cans chopped tomato
• 1/4 cup sliced basil leaves, shredded

Method

1. Combine the parsley, garlic, parmesan and pine nuts in a small bowl and season with sea salt and black pepper.
2. Lay the mixture over each steak and scatter with parsley mixture. Roll up to enclose and secure with toothpicks.
3. Heat the olive oil in a large frypan over medium-high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate and cover loosely with foil.
4. Add wine to hot pan and boil until reduced by half. Add the canned tomatoes and bring to the boil, then simmer over low heat for 5 minutes or until thickened. Season to taste with sea salt and freshly ground black pepper. Return rolls and any juices to pan, then scatter with basil and cook for 3 minutes or until heated through. Slice rolls in half and serve with soft polenta, if desired.