• Soak the raisins in hot/warm water and set aside.
• Blitz the bread in a food processor until breadcrumbs form. Toast in a dry pan until crispy but they don’t have to be golden.
• Finely chop the onion and sauté in 1-2 tbsp of olive oil until soft and translucent. Add the Passata and stir in with a pinch of salt and pepper. Turn off the heat and set aside.
• Finely chop the sun-dried tomatoes and cut the cheese into small cubes. Put them in a large mixing bowl with the breadcrumbs, tomato and onion, pine nuts and pecorino. Squeeze the liquid from the raisins and add them.
• Mix everything together until thoroughly combined.
• Cut the beef into slices about 1/4 inch thick then bash them thin to half the thickness. Each slice should be around 5-6 inches long.
• Form 2 tablespoons of filling into a compact croquette shape by squeezing it in your hand and place it at the end of a slice of beef.
• Begin to roll the slice of beef over the filling and fold in the sides as you go (see photos for reference).
• Repeat with the rest of the beef then skewer 4 involtini onto each skewer place 1 bay leaf and 1 slice of onion in between each one.
• Brush the involtini very lightly with olive oil then dust them in fine breadcrumbs.
• Add 2-3 tablespoons of olive oil to a large pan on a medium heat. Once hot, fry the involtini skewers on both sides for 4 minutes each side. Make sure to hold them on their sides to brown each end for 30-60 seconds each.

Alternative cooking method (baking)

• Alternatively, you can brown the involtini for 1-2 minutes each side then bake them in a pre-heated oven at 180C/350F for 10 minutes.
• Serve the involtini with a veggie side, salad or beans and enjoy!