Cup of Yum
1. Soak the raisins in hot/warm water and set aside.
2. Blitz the bread in a food processor until breadcrumbs form. Toast in a dry pan until crispy but they don’t have to be golden.
3. Finely chop the onion and sauté in 1-2 tbsp of olive oil until soft and translucent. Add the Passata and stir in with a pinch of salt and pepper. Turn off the heat and set aside.
4. Finely chop the sun-dried tomatoes and cut the cheese into small cubes. Put them in a large mixing bowl with the breadcrumbs, tomato and onion, pine nuts and pecorino. Squeeze the liquid from the raisins and add them.
5. Mix everything together until thoroughly combined.
6. Cut the beef into slices about 1/4 inch thick then bash them thin to half the thickness. Each slice should be around 5-6 inches long.
7. Form 2 tablespoons of filling into a compact croquette shape by squeezing it in your hand and place it at the end of a slice of beef.
8. Begin to roll the slice of beef over the filling and fold in the sides as you go (see photos for reference).
9. Repeat with the rest of the beef then skewer 4 involtini onto each skewer place 1 bay leaf and 1 slice of onion in between each one.
10. Brush the involtini very lightly with olive oil then dust them in fine breadcrumbs.
11. Add 2-3 tablespoons of olive oil to a large pan on a medium heat. Once hot, fry the involtini skewers on both sides for 4 minutes each side. Make sure to hold them on their sides to brown each end for 30-60 seconds each.

Alternative cooking method (baking)

1. Alternatively, you can brown the involtini for 1-2 minutes each side then bake them in a pre-heated oven at 180C/350F for 10 minutes.
2. Serve the involtini with a veggie side, salad or beans and enjoy!