Meat Rolls with Risotto
1 kg beef tenderloin
12 Slices of ham
50 g prosciutto fat
celery heart
1 Clove of garlic
20 g onion
0,5 bay leaf
1 clove
1 Stalk of celery
carrot
500 g canned tomatoes
1 Glass of dry white wine
1 Spoon of oil
all-purpose flour
pepper
For the risotto
Rice
butter
grated Parmigiano Reggiano cheese
broth
Cut the meat into 12 slices of around 3 oz, then flatten these with a meat pounder, line them up on the kitchen table and season with salt and pepper. Put onto each small slice of meat a slice of ham, some sliced celery and a little chopped carrot.
Roll them up so that the filling remains firmly enclosed and tie with white string. Put into a pan the oil, the chopped mixture of ham fat, celery, carrot, garlic and onion, the bay leaf and the clove. Lightly brown over very high heat and then lay in the rolls, floured. Leave them to brown, douse with white wine, allow to eveporate, and leave to reduce almost completely.
Add the chopped tomato; pour in some tablespoons of water to just cover the rolls and season with salt and pepper. Bring to the boil and continue cooking over moderate heat for a couple of hours, stirring frequently and adding water if the sauce thickens too much.
When the cooking is finished, drain the rolls, untie them, arrange on a hot serving plate and sprinkle with the finely-filtered sauce. Serve with risotto on the side, cooked āal denteā and well dressed with butter and Parmesan.