Keep the Meat, Not the Heat.

It's seems to be hot in nearly every time zone. Conversations with friends afar keep drifting to 'Its just so hot in my country X.'

After weeks of wailing about the weather and devouring salads for breakfast, lunch, and dinner (and yes, I do mean breakfast), I craved meat. 

I recently hit upon what I consider to be summer-meat-ingeniousness: thin slices of beef, veal, or pork, wrapped around some veg, cooked for a mere ten minutes in a sauce of tomatoes plus broth, with a handful of fresh gnocchi cooking along in the same pan.
 
Complete dinner, twenty minutes tops, no oven, and one pan.

I am in roulade love.

For last week's version (with much prettier pictures), check out Veal Roulade with Herbed Eggplant & Peppers.

Continue to Recipe...

Recipe: Beef - Green Bean Roulade with Gnocchi

Serves 2

Eat with Chianti Classico 

Time 20 mins

9 oz (260g) thinly sliced beef/veal

a few big handfuls of green beans, ends trimmed

1 can stewed tomatoes

1 cup beef broth

1 tsp dried thyme

1/2 tsp dried oregano

half a package of fresh gnocchi (from the refrigerator section)

1) Salt pepper the meat, stick the beans in the middle, and roll up. In a pan on med-high (with a bit of olive oil),  brown meat for a minute on all sides. 

2) Pour in the tomatoes and broth. Add thyme, oregano, and gnocchi. Bring to low boil, and let cook no more than ten minutes.

Enjoy.
- Jo