Rolitos (Gibraltarian Beef Rolls)
Rolitos are thin veal slices wrapped around ham, egg and pepper-stuffed olives, a Gibraltarian dish that looks tidy on the plate and surprises with each slice. Cutting one open shows a ring of white, yolk and red pimento inside the meat. The rolls simmer in a simple onion and garlic gravy, which makes them forgiving to cook, and they are traditionally served with mashed potatoes to catch the sauce.
Instructions
Lay one slice of veal flat on the worktop. Place half a slice of ham, a quarter of a hard boiled egg and two olive halves on top.
Roll the veal up around the filling to make a neat package. Secure each roll with two toothpicks so it holds its shape.
Set the rolls on a plate and keep them somewhere cool or in the fridge while you make the sauce.
Fry the garlic and onion in a pan until they are soft. Pour in the stock and stir in two teaspoons of gravy powder, then bring the mixture to the boil.
Lower the rolls gently into the boiling liquid, taking care not to break them apart. Reduce the heat and simmer until the veal is cooked through.
If the sauce looks thin, stir in a little more gravy powder until it reaches the thickness you want. Season with salt and pepper, and serve traditionally with mashed potatoes.
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