Recipe: Involtini alla Romana

October is high season in Rome, and Parla Tours is running at full speed. I love leading food tours, but after a day of walking, talking, tasting, and keeping everyone fed, I’m often too tired to go out to eat, let alone cook. At this time of year, I lean on recipes that ask little of me up front: a few minutes of hands-on prep, then a slow simmer while I get on with the rest of my life. They’re especially useful when they’re easy to double or triple, so I can put dinner on the table one night and have something ready in the fridge for later in the week.

The beauty of these involtini, thin slices of beef rolled around prosciutto, carrot, and celery and gently braised in tomato sauce, is that they’re a one-pot, two-meal dish. As the meat cooks, it gives the sauce depth and flavor; after dinner, that sauce can be saved for pasta, ideally rigatoni or gnocchi.

Serves 4

Ingredients: 1½ pounds top round or sirloin, cut into eight slices Sea salt and freshly ground black pepper 8 thin slices prosciutto 1 carrot, cut into thin sticks 1 celery stalk, cut into thin sticks 1 garlic clove, smashed

½ cup dry white wine 1 (14-ounce) can whole peeled tomatoes, crushed by hand 5 or 6 fresh basil leaves 2 tablespoons extra-virgin olive oil

Method:

1. Lightly season the beef all over with salt and pepper.
2. Place a slice of prosciutto over each beef slice. Arrange the carrot and celery at one end of each slice of beef, distributing it evenly. Starting from the end with the vegetables, roll the beef to form a medium-tight involtino. Secure each roll by inserting a toothpick flush with the meat to keep it closed.
3. Heat the garlic and olive oil in a large pan over low heat. Cook just until the garlic starts to take on color, about 5 minutes.
4. Add the involtini and brown them on all sides, about 5 minutes total.
5. Add the wine, increase the heat to medium-high, and cook until the alcohol aroma dissipates, about 1 minute, then stir in the tomatoes and basil. The meat should be about halfway covered by the tomato sauce. If not, add water as needed.
6. Cover and cook over low heat until the meat is fork-tender, 1½ hours to 2 hours, checking occasionally to ensure the meat is at least halfway submerged and adding water as necessary.
7. Serve immediately or, even better, the next day, warmed. Remove and discard the toothpicks before serving.

Venice is more than a city built on water. It is a living lagoon culture shaped by fishing, farming, trade, craftsmanship, and an enduring intimacy with the tides. During Venice Uncharted, running December 6 to December 12, I’ll lead you beyond the well-traveled paths to discover the people, places, and traditions that give Venice its distinctive character.

Travel from the Rialto market and neighborhood bacari to a hidden vineyard, a regenerative farm, and the quieter islands of the lagoon. Row a traditional Venetian boat, venture onto the water for a crash course in ecology, explore Murano’s glassmaking heritage, and gather around the tables of cooks who translate the lagoon into extraordinary food.

Through rare encounters, exceptional meals, and immersive experiences, I will illuminate the connections between Venice’s cuisine, history, and daily life, revealing a complex and ever-evolving place that few visitors have the opportunity to know.

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