Rolitos are a Gibraltarian treasure. They can be tricky to prepare, but believe them when they say, everything good is worth waiting for.
- 5 THIN SLICES BEEF
- 1 ROASTED RED PEPPER
- 2 SLICES OF HAM
- 2 BOILED EGGS
- GREEN OR BLACK PITTED OLIVES
- 3 MEDIUM POTATOES
- 1 TBSP BUTTER
- SPLASH MILK
- 100 G ALMONDS
- 400 G CHOPPED TOMATOES
- 3 CLOVES OF GARLIC
- 1 LARGE ONION
- GLASS OF WHITE WINE
Boil your eggs and finely dice, along with your peppers, ham and olives.
Once everything is finely chopped, mix it together in a large bowl and begin to roll your beef. Place a spoon or two of the stuffing, depending on the size of the slice of beef, along the middle and roll. Use a cocktail stick at each end to keep it from unrolling.
Leave your beef to one side and begin with the sauce. Finely chop your garlic and onion and fry until the onion is translucent. When ready, add the chopped tomatoes and the rest of the ingredients.
Add your beef to the pan and leave for 15 -‐ 20 minutes until everything is cooked through. If you see the sauce is thickening too much, add water until you get a consistency you are happy with.
Whilst the rolitos are stewing, wash and dice your potatoes and boil until soft, then mash with butter and milk.
Use a cocktail stick to keep your rolled up beef and stuffing in one piece.
Watch our episode where we make Rolitos ,so you can follow us step by step.