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Do the same for the beef rolls

If the beef slices for your rolls are not particularly thin, lightly beat them with the help of a meat pounder or similar utensil. By doing this you will make the meat thinner and far more tender.
The slices of topside beef are tender and lean, perfect for making stuffed rolls or escalopes. However, you can also use a piece of topside to make a roast or braised joint of beef. In the latter case, use a cut from a young animal: the result will be both tender and tasty at the same time.
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