Involtini di Manzo alla Romana | Roman Beef Rolls

Preheat the oven to 70 °C top/bottom heat to keep the serving plates and finished rolls warm. Pat the beef escalopes dry, if necessary gently pound them very thin between two sheets of cling film, and divide into 8 equal pieces. Season lightly with a little salt and pepper.

Peel or wash the carrot and celery and cut into very thin matchsticks, about 5 cm long. Wash the fresh sage and pat dry. Peel the garlic cloves and lightly crush them.

Top each beef escalope with half a slice of Parma ham, 1–2 fresh sage leaves, and a few thin carrot and celery matchsticks. Roll up tightly and secure with a toothpick.