Stuffed Meat Rolls

Falso Magro

Cooking With Nick Stellino
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Ingredients:

1 1/2 pounds Italian sausage out of the casings
1 egg
1/2 cup plain bread crumbs
1/4 cup grated Parmigiano Reggiano cheese
2 large slices top round veef, cut 1/4-inch thick (about 1 1/2 pounds and approximately 5 x 11 inches each)
6 large slices mortadella or bologna, *about 1/2 pound)
5 hared boiled eggs
1/4 pound imported provola piccante (sharp provolone), cut in long sticks
1/4 pound soppressata style salami, thinly sliced
1/4 cup olive oil
1/2 cup all-purpose flour
2 garlic cloves, peeled and left whole
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
3/4 cup red wine
3 cups Beef Stock
2 bay leaves
4 1/3 cups Tomatoe Sauce

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Serves 8 to 10
Printable Version
The day before serving, preheat the to 400 F.
Mix the sausage with the raw egg, bread crumbs and cheese, kneading well to incorporate all the ingredients, Pound the meat slices lightly, being careful no to tear the meat. Place the slices next to each other on a cutting board, slightly overlapping. Top the meat with 3 slices of the mortadella. Place half the sausage mixture down the middle, spreading the mixture to within 1 inch of the edges. Place the hard boiled eggs end-to-end on the center. Top with the provolone, salami and the remaining sausage mixture. Lift the long side of the meat roll over the stuffing and roll tightly to form a long sausage shape 10 inches long. The roll may tear and let some of the filling spill out.
Don't 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 until you have reached the other end. Now take a long piece of string and tie it to a loop at 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.
Heat the oil in a large nonstick saute pan, until sizzling. Dust the roll with folour and sear it on all sides, 2 minutes on a side. Remove from the pan and set aside.
Using the oil left in the pan, saute the garlic, onion, carrots and celery over medium heat, until soft, 5 minutes. Deglaze the pan with the wine and reduce it by half, about 10-12 minutes. Pour mixture into a blender, add 1 cup of the beef stock and process until smooth. Pour the mixture into a roasting pan, add the bay leaves, the meat, 1 cup of the beef stock and the tomato sauce. Place in the oven, reduce the heat to 325 F, and cook for 1 hour, turning and basting the meat with the sauce every 20 minutes. Remove from the oven, cool to room temperature, cover and refrigerate overnight.
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 pan, cover with the sauce and the remaining 1 cup of the beef stock. Reheat gently until heated through. Place in the middlw of a large platter with the sklices overlapping and top with your beautiful sauce. I'd suggest serving this dish with the Peas with Onion and Bacon (see page 108) and the Garlic Mashed Potatoes (see page 112).
©2013 Nick Stellino Productions