Mix the basil leaves, garlic, tomato strips and olives with the olive oil (1) and a tiny bit of freshly ground pepper.
Using a rolling pin, pound the beef cookies between plastic wrap until they are exactly thin. Spread each cookie with a tiny bit of olive paste, top with two or three strips of tomato and sprinkle each with 1/2 tablespoon Parmesan. Roll up and fix with wooden skewers or tie with kitchen string.
Heat the butter (1) and olive oil (2) in a roasting pan or casserole. Season the beef birds with salt and pepper and brown them on all sides. Pour in the port wine and soup and braise the meat on a low fire with the lid closed for forty-five to sixty minutes, until the rolls are very soft. Later, arrange the meat birds on a warmed platter and keep warm.
Boil the sauce by half on a large fire. Add the butter (2) in flakes and work it into the sauce. Season well with salt and freshly ground pepper. Pour over the beef birds to serve.
(*) “Olive dolce” are small, exceptionally mild, slightly sweet and almost eggplant-colored olives, which are occasionally available under this name just as in our country.
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