I love meat, though – thanks in large part to Jenny’s influence – I’ve been eating much less of it over the past couple of years than I ever had previously (just check out our Recipes page to see the ratio of vegetarian-friendly dishes to meat-based ones!)
Last month, I decided to challenge myself to give up meat entirely for 30 days. I was successful, minus a couple of cheat meals I allowed myself because they were special occasions. Over the course of the month, I started to look at restaurant menus differently – instead of automatically ordering the meatiest thing available, I branched out and tried some things I normally might not have. The end result of all this challenge and experimentation is that I’m left thinking about meat in a different way – a way I’d already knew instinctively before, but didn’t always practice; that is, that our access to high-quality meat is something to be celebrated and appreciated, and that the consumption of meat should be seen as an occasion that is likewise celebrated and appreciated. By that, I don’t mean that everyone should necessarily only eat meat on birthdays and holidays, or once a week at Sunday dinners. But those of us who do consume meat should make sure that what we’re eating has been treated as it should: instead of eating any old steak, we should be seeking out the best quality product we can find – from trusted sources who can explain where and how the meat was produced – and cooking it in a way that draws out its full flavour.
When I read that Canadian Beef – the association responsible for the support and promotion of Canadian beef and its producers – was funding three scholarships to the Eat, Write, Retreat food blogging conference in Washington, D.C., I decided to put up this post as my entry. Not only would I love the chance to attend a conference that looks like it has a great lineup of learning and networking opportunities, but I also liked that entrants were asked to write about one of their favorite memories involving Canadian beef, or a favorite beef dish.
Involtini has to be one of my favorite beef dishes, in part because its preparation incorporates some of the ideas I mentioned above. To me, involtini is a perfect example of what Italian cooking should be, as well as of how I think meat should be enjoyed. It’s about simple, fresh ingredients, combined and cooked gently to allow the flavours to really come together. And it’s really an “occasion” meal: since it takes so long to prepare properly, it’s typically something Italians will make when they come together to celebrate and eat. Even if you’re making involtini to enjoy with just one other person, as was the case for Jenny and I with the version here, the process of cooking, waiting, smelling and anticipating the dish means you really take the time to enjoy what you’re eating and who you’re eating it with.
Here’s my favorite beef dish. What’s yours?
Involtini with prosciutto, spinach and cheese
8 veal or beef cutlets, as thin as possible
8 thin slices of prosciutto
16-24 thin slices of parmesan or pecorino cheese
A large handful of spinach leaves
1 large handful of parsley, chopped
1 large handful of basil, chopped
Zest of 1 lemon
1 or 2 large carrots, diced
1 onion, diced
1 garlic clove, minced
1 bottle of strained tomatoes (a.k.a., “passata”)
Lay cutlets on a work surface. Lay a slice of prosciutto lengthwise on each cutlet, then top the prosciutto with 4 or 5 spinach leaves, followed by two or three slices of cheese, and fairly generous sprinklings of chopped parsley, basil and lemon zest. Roll up cutlets from one end to the other, fairly tightly, and place a toothpick in each end of the roll to keep everything together.
In a deep metal pan over medium-high heat, heat olive oil. Brown each meat roll for a couple minutes on each side (you’ll probably want to do this in two or three batches to not crowd the pan). Set the meat aside.
In the same pan, add garlic, carrots and onions and saute for several minutes. Deglaze the pan with half a cup of wine (red preferably, but white works too). Add the strained tomatoes and a hit of salt. After a couple of minutes, once the sauce has started bubbling, put the meat sauce, turn the heat down to medium-low and allow to simmer uncovered for 45 minutes to an hour, until the meat is tender and you can’t stand to smell the dish any longer without tasting it. Serve with your favorite sauteed greens or a salad.