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Ingredients:
- 350 gr beef fillet
- 4 tbsp anchovies spread
- 20 raisins
- White sesame seeds
- 1 garlic clove
- ¼ purple cabbage
- 150 gr peas
- 4 leaves fresh basil
- Olive oil, salt and pepper
Instructions:
Start with the cabbage. Mince the garlic and cook it in 2 spoons of olive oil for about a minute. Slice the cabbage and add it to the garlic, season with salt and pepper and mix. Add half a glass of water, cover with the lid and cook on medium fire until all the water is absorbed (it will take around 20 minutes). While the cabbage is cooking, prepare the peas cream. Fill a small pot with water and bring to a boil. Add the peas and cook for 3 minutes. Drain the hot water and add cold water directly, let them soak for 5 minutes. Once ready, blend them together with the basil leaves, 2 spoons of olive oil, some salt and pepper. Keep going until you get a smooth cream.
Finally, prepare the meat. First of all, soak the raisins in water for 10 minutes. Take the beef fillet and cut them in a way that you get 4 thin slices. Use some kitchen paper to dry the meat. Add 1 spoon of anchovies spread on each slice of meat, then on top 5 raisins (previously drained and squeezed to eliminate all the water) and some sesame seeds. Roll each slice of meat and use a toothpick to keep them closed. Use a large pan and add 2 spoons of oil. When warm add the rolls and cook them on every side keeping the heat high. Then lower the heat, cover with a lid and cook for about 15 minutes (the time depends on how thick your slices are).
When all the ingredients are ready, compose your dish and add on top the juice of the meat. Enjoy!