Involtini of Beef

Ingredients

• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups finely chopped peeled carrots (about 3)
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 1/3 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• 8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
• All-purpose flour, for dredging
• 1/2 cup dry white wine
• 1 bay leaf
• 1 (14 1/2-ounce) can diced tomatoes
• 1/4 cup frozen peas
• 1-ounce thinly sliced prosciutto, coarsely chopped

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