Beef Involtini

Beef Involtini with Blood Orange, Radicchio & Olive Salad

This recipe is adapted from a great day cooking at the Mandranova Resort in Sicily. It makes a mouthwatering light summer dish. Want to read more about Mandranova, click here.

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  • 1.
    To make the beef involtini
    Place the breadcrumbs, crushed garlic and parsley into a bowl, season with salt & pepper. Add the olive oil and mix well. The mixture should be moist, add more olive oil of needed.
  • 2. Lay a slice of the beef onto a cutting board and lightly coat with the crumb mixture. Tightly roll the length of the beef to make a long sausage.
  • 3. Cut the length into 3cm pieces and place onto a wooden skewer. Lightly coat the beef rolls with olive oil and more of the crumb mixture.
  • 4. Repeat with the remaining slices of beef.
  • 5. Cook the beef skewers on a BBQ or indoor grill for 10 minutes, turning to cook all sides. Remove from the grill, cover with aluminum foil and rest for 3-4 minutes.
  • 6.
    To make the salad
    Peel the blood orange and remove the segments, reserving any excess juice.
  • 7. Chop the radicchio and place it into a large mixing bowl. Add the orange segments, and olives.
  • 8. Place the olive oil, lemon juice, balsamic vinegar and excess blood orange juice into a separate bowl, mix well and season with salt and pepper. Pour the dressing over the radicchio and olives and mix well.
  • 9. Serve the beef involtini and salad with a slice of lemon.
  • 10. *Ask your bucher to cut the beef as thin as possible and pound it with a meat mallet to flatten it out. *If blood oranges are out of season, you can use grapefruit or normal oranges.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...