Steak Involtini with Galbani Dolcelatte

Preheat your oven to 180°C/160°C fan/gas 4.

Cut the peppers and butternut squash into small dices. Then place them in an oven proof dish with a small amount of olive oil. Cook for 20 minutes until soft.

Meanwhile prepare your steak by placing them between two sheets of cling film. Use a rolling pin to bash them as thinly as you can. Spread 50g of Galbani Dolcelatte over each steak.

Add the chopped pine nuts, pancetta and parsley in a medium bowl. Mix well. Then place on top of the Galbani Dolcelatte.

Add the steaks to the oven proof dish with the peppers and butternut squash. Add the rosemary and cook for a further 20 minutes until the steaks have cooked through.

While the steaks are cooking, melt the remaining Galbani Dolcelatte, Galbani Mascarpone and parsley on a low heat.

Season generously with salt and pepper. Serve your steaks with your home made cheese sauce and roasted vegetables.