Beef rolls with arugula and bacon

Beef rolls with arugula and bacon


for 6 people:

  •  6 slices of beef, thin

  • 6 slices bacon

  • 1 bunch arugula

  • 1 carrot, cut into julienne

  • 6 teaspoons of grated Grana Padano cheese

  • margarine 160 gr

  • flour

  • datterini canned tomatoes 500g

  • 1 teaspoon cumin seeds

  • olive oil

  • salt, pepper.


  1. Flour the slices of meat on both sides then place them one at a time on the work surface and lie down on a slice of bacon, a bit of rocket and a bit carrot; add a teaspoon of grated cheese, season with salt and pepper and wrap the meat on itself to form a roll that will stop with a toothpick (or with the white wire to cook).

  2. Repeat the same operation for all the slices.

  3. In a saucepan, put to heat the margarine, then add the rolls and brown them on all sides for about 10 minutes, then add the tomatoes coarsely crushed, sprinkle with half a glass of warm water, add the cumin seeds and readjust to salt and cook with the lid and heat for 30 minutes stirring frequently.

Serve hot or warm.