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Ingredientes
- 1 1/2 lb Itialian sausage out of the casings
- 1 x Egg
- 1/2 c. Plain bread crumbs
- 1/4 c. Grated Parmigiano Reggiano cheese
- 2 lrg Slices top round beef, cut 1/4 inch thick (about 1 1/2 1 lb. and approximately 5x11 inches each)
- 6 lrg Slices mortadella or possibly bologna, about 1/2 lb.
- 5 x Hard boiled Large eggs
- 1/4 lb Imported provola piccante, (sharp provolone) cut in long stick
- 1/4 lb Soppressata stryle salami, thinly sliced
- 1/4 c. Extra virgin olive oil
- 1/2 c. All-purpose flour
- 2 x Garlic cloves, peeled and left whole
- 1 x Onion, finely minced
- 1 x Carrot, finely minced
- 1 x Rib celery, finely minced
- 3/4 c. Red wine
- 3 c. Beef stock
- 2 x Bay leaves
- 4 1/3 c. Tomato sauce
Direcciones
- Steps:1) This should be cooked the day before serving. Preheat the oven to 400 degrees F.
- 2. Mix the sausage with the raw egg, bread crumbs, and cheese, kneading well to incorporate all the ingredients. Lb. the meat slices lightly, being careful not to tear the meat. Place the slices next each other on a cutting board, slightly overlapping. Top the meat with 3 slices of the mortadella. Place half the sausage mix down the middle, spreading the mix to within 1 inch of the edges. Place the hard boiled Large eggs end-to-end on the center. Top with the provolone, salami and the remaining sausage mix.
- 3. Lift the long side of the meat roll over the stuffing and roll tightly to create a long sausage shape 10 inches long. The roll may tear and let some of the filling spill out. Do not worry. Patch the holes with salami slices.
- Use toothpicks to secure the roll's edges and tie it securely with kitchen twine. Tie a loop around the roll at one end and secure it with a double knot. Cut the string and tie another loop 2 inches from the first. Continue tying loops around the roll till you have reached the other end. Now take a long piece of string and tie it to a loop at one end of the roll. Without cutting the string, tie it to each of the loops along one side of the roll, turn the roll over and repeat this on the other side with the same piece of string. The final knot should be secured to the original loop. The toothpicks can now be removed.
- 4) Heat the oil in a large nonstick saute/fry pan, till sizzling. Dust the roll with flour and sear it on all sides, 2 min on a side. Remove from the pan and set aside.
- 5. Using the oil left in the pan, saute/fry the garlic, onion, carrots, and celery over medium hear till soft, 5 min. Deglaze the pan with the wine and reduce it by half, about 10-12 min. Pour the mix into a blender, add in 1 c. on the beef stock and process till smooth. Pour the mix into a blender, add in 1 c. of the beef stock and process till smooth. Pour the mix into a roasting pan, add in the bay leaves, the meat, 1 c. of the beefstock and the tomato sauce. Place in the oven, reduce the heat to 325 degrees F, and cook for 1 hour, turning and basting the meat with the sauce every 20 min. Remove from the oven, cold to room temperature, cover and chill overnight.
- 6. The next day, cut the twine and slice the meat into 1/4 to 1/2 inch slices. Place the slices in a large saute/fry pan, cover with the sauce and the remaining 1 c. of the beefstock. Reheat gently till heated through. Place in the middle of a large platter with the slices overlapping and top with your beautiful sauce.
- NOTES : Guilty Pleasures: An Italian Feast Nick Stellino prepares the decadent Pasta Incaciata, and other Italian specialties:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 125 | 47% |
| Total Fat 13.98g | 17% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1230mg | 51% |
| Potassium 652mg | 19% |
| Total Carbs 21.42g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.5g | 5% |
| Protein 10.77g | 17% |
