Recipes from Gibraltar: Dionne's Rollitos

Recipes from Gibraltar

Dionne's Rollitos

Country: Gibraltar
Course: Main
Makes: 6 to 8 Servings


  • 1 lb thinly sliced beef
  • 1 boiled egg, diced
  • 12 small green olives, diced
  • 2 slices york ham, diced (substitute prosciutto)
  • 1 tbsp parsley, minced
  • 1/4 tsp salt
  • 1/2 cup breadcrumbs
  • 4 cloves garlic, divided
  • 1 small red bell pepper, sliced
  • 1 small onion, sliced
  • 2 eggs, beaten
  • White cooking wine
  1. Mix the boiled egg with the olives and ham.
  2. In a separate bowl, mix two of the garlic cloves with the salt, minced parsley and breadcrumbs.
  3. Heat a little oil in a frying pan and saute the onions, peppers and the remaining garlic over low heat.
  4. While the vegetables are cooking, slice your meat up into strips about three or four inches wide. Make little balls out of the egg/olive/ham mixture, then dip into the beaten egg and roll in the breadcrumb mixture.
  5. Put each ball on one end of a meat strip and then roll up the strip and secure with toothpicks.
  6. When all the rolls are done, place them in the pan with the vegetables (known as "refrito" in Gibraltar) and add a little white wine and the almonds, if using.
  7. Let simmer until the meat is cooked to your liking.