Involtini di Carne al Sugo

Prepare the filling: In a small bowl, combine the Parmigiano-Reggiano, Pecorino Romano, fresh parsley, 5g of the minced garlic, 2g of fine sea salt, and 1g of black pepper. Mix well.

Prepare the beef: Lay the slices of beef top round flat on a clean surface. If they are not very thin, gently pound them between two sheets of parchment paper until approximately 3mm thick. Season each side of the beef top round slices lightly with fine sea salt and black pepper.

Assemble the involtini: Place one slice of prosciutto on each seasoned beef top round slice. Spoon a portion of the prepared filling mixture onto one end of each prosciutto-covered beef slice. Carefully roll up each beef slice tightly, starting from the end with the filling. Secure each involtino with one or two wooden toothpicks to prevent it from unrolling during cooking.