Beef rolls with spinach and pecorino and mashed potatoes

Ingredients

For 1 serving

• Beef top round150 g
• Spinach120 g
• Pecorino10 g
• Potatoes220 g
• Reduced-fat milk50 ml
• Beef broth80 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Nutmeg1 pinch
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

Method

1. Bring a pan of salted water to the boil; peel the potatoes, cut them into pieces of about 3 cm and boil for 20 minutes, until they break apart with a fork.
2. Meanwhile wash the spinach. Heat a drizzle of oil in a frying pan over medium heat with the crushed garlic, add the spinach and sauté for 3 minutes, until wilted; remove the garlic, squeeze the spinach dry and chop it.
3. Pound the beef slices between two sheets of baking paper until thin, season with salt and pepper, spread the spinach and grated pecorino over them, roll them up and secure with a cocktail stick.
4. In the same pan heat the remaining oil over medium-high heat and brown the rolls for 3 minutes, turning, until golden; pour in the beef stock, cover and cook over low heat for 12 minutes, until the juices have reduced.
5. Meanwhile warm the milk in a small pan; drain the potatoes, pass them through a ricer and stir in the hot milk, salt and nutmeg until the mash is smooth and soft.
6. Remove the cocktail sticks and serve the rolls with their juices and the mash.