BEEF, PROSCIUTTO AND BOCCONCINI ROLL
SERVES 8


4 Large thin pieces beef ( approx. 14 inch X 3 inch each )
2 cloves garlic crushed 
1/4 cup tomato paste 
8 ( 4 oz ) thin slices proscintto 
1 large red pepper roasted, skinned and sliced 
1 tablespoon chopped fresh oregano 
8 bocconcini cheeses 
2 tablespoons oil 
1/2 cup beef stock 
2 teaspoons tomato paste

Batten out beef thinly and overlap slightly to form a rectangle 
16 inch X 10 inch. Combine garlic and tomato paste and spread 
over meat. Top with prosciutto, red pepper and oregano. Place bocconcini 
along the longest edge of the rectangle. Roll up to enclose cheese and 
other ingredients. Truss meat with string or secure with metal skewers.

Heat oil in pan over a high flame and seal meat on both sides for 
1 minute. Cook indirectly on high for 20 - 30 minutes. Half way through
the cooking pour over 1/4 cup beef stock to keep meat moist. Remove meat 
from pan and make sauce while meat is resting. Add remaining stock and 
tomato paste to pan and cook over low flame 2 minutes until thickened 
slightly. Serve spooned over sliced meat.