Main Ingredients:
6 Fillet steaksttt
1 cup parmesan cheese
1 large zucchini, thinly slicedt                 
6 slices prosciutto
1 Fennell bulb, shavedtt
1 teaspoon of crushed garlic
Olive oilt

Sauce Ingredients:
1 Bottle Don Antonio Passata Di Popodoro
1 teaspoon dried oregano tt
1 clove garlic, crushed             
Handful of fresh basil leavest
Welly Boot Olive Oil                   
Salt & pepper to season

Method:
Sauté garlic & oil in a frying pan, add tomato Passata and dried oregano, cook for 20-30 mins until it reduces to a thick sauce. Add basil in the last minutes.
Flatten each steak using a mallet until thin. Lay zucchini & and fennel slices on a baking tray. Mix together olive oil & garlic & apply a light coating to the zucchini and fennel slices. Grill until zucchini and fennel slightly colour. Remove allow to cool slightly. 
Layer each steak with a slice of prosciutto, zucchini, fennel, & handful of parmesan cheese. Roll up steaks & secure neatly with toothpicks or kitchen string. Brown steaks in a frying pan with oil for 2-3 minutes each. Place rolls in an oven proof dish & pour sauce over the top. Cover with foil & cook in a 180 degree oven for 10mins. Remove foil, turn the rolls & cook for a further 5 mins uncovered.  Serve warm with fresh garden salad.

Serves: 4 – 6

Note:  
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