COMBIONLINE - Stuffed beef 'olives'

Ingredients

• 800 g veal rump steak, cut into 16 paper-thin slices
• 60 g pine nuts, lightly toasted
• 60 g sultanas
• 120 g pecorino romano, grated
• 1 1/2 l tomato puree
• 2 tPcs gloves garlic, finely chopped
• 10 g parsley, finely chopped
• 1 tPcs red onion, finely chopped
• 8 tPcs basil leaves
• 5 g salt
• 1 g pepper
• 60 ml evoo