1. Tenderise beef with a meat mallet. Wrap each beef slice around a mortadella slice and 2 sage leaves, then secure with a toothpick. Lightly brush each prepared roll with oil and grill until just cooked. Set aside to rest.
2. Barbecue corn ear until lightly blackened. Cut off kernels and combine with spinach leaves and capsicum.3. Dress corn and spinach salad with a mix of olive oil and lemon juice and season with salt and pepper. Serve 2 rotoli to each guest (remove the toothpicks first) with a small pile of the corn and spinach salad.
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