Rocambole de Carne (Beef and Vegetable Swiss Roll)
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Ingredients
- 700 g beef mince
- 2 carrot, grated
- 1 red pepper, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1 large eggs
- 60 g fine dried breadcrumbs
- 100 g mozzarella, grated
- 300 g tomato passata
Nutrition (per serving)
- Calories
- 605 kcal
- Protein
- 45.5 g
- Carbohydrate
- 23.4 g
- of which sugars
- 10.2 g
- Fat
- 36.1 g
- of which saturates
- 15.8 g
- Fibre
- 4.1 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Mix the beef mince, onion, garlic, egg and breadcrumbs together well and season.
- 2
Pat the mixture out flat on a sheet of baking paper into a rectangle about 1.5cm thick.
- 3
Scatter the grated carrot, red pepper and mozzarella over the beef, leaving a border.
- 4
Using the paper to help, roll the beef up tightly around the filling into a log, sealing the ends.
- 5
Transfer to a roasting tin, pour over the tomato passata and bake for 40-45 minutes, until cooked through with no pink remaining.
- 6
Rest for 5 minutes, then slice to serve.
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