Monday, July 26, 2010
Thin steak, pounded thinner, and rolled up with a stuffing made with bread crumbs, herbs, egg, cheese and maybe salame. The rolls are secured with toothpicks or string and browned in a frying pan, then simmered in tomato sauce and served over pasta.
top round or bottom round steak
Parmesan or Romano cheese, grated
herbs: basil, parsley, green onion or chives, mint, celery leaf, marjoram
Pound the meat between plastic wrap to be less than 1/4" thick (with a mallet or rolling pin.) Mince the herbs, salame and garlic, mix with breadcrumbs, cheese, egg and olive oil. Spread the stuffing onto the meat, roll up, secure with string or toothpicks. Brown the meat in oil in a Dutch oven. Add tomatoes, and whatever vegetables you like (carrots, peppers, onions, etc.) Simmer, covered, for 2 hours.
Serve over spaghetti.