The filling of this roll negates all attempts to somehow limit calories. It wasn't always like this, though. For example, in the XIV century, there was no hint of anything fatty or meaty in the filling.
It is necessary
- - 800 g of beef pulp (one piece);
- - 350 g minced beef (fatty);
- - 1 bunch of parsley;
- - 50 g pecorino sheep cheese (aged);
- - 50 g breadcrumbs;
- - 3 eggs;
- - 100 g of provola cheese;
- - 50 g salami (slices);
- - 1 onion;
- - 200-250 ml of red wine (dry);
- - 1 liter of mashed tomatoes;
- - olive oil;
- - salt.
Instructions
Step 1
Rinse the parsley, set aside a few branches, finely chop the rest. Grate sheep's cheese and add to the minced meat. Add chopped parsley, 1 egg and crackers there and mix well.
Step 2
Cut 2 hard-boiled eggs into circles. Cut the wire cheese into strips. Peel the onion and cut into rings.
Step 3
Put a piece of beef on a board, cover with 2 sheets of cling film and beat slightly until it becomes rectangular. Put the minced meat on the meat layer, spread salami slices, egg circles, cheese strips and parsley sprigs on it.
Step 4
Roll the meat into a roll and tie with a thick thread. Put the roll in a skillet with a little warmed olive oil and brown it on all sides over high heat.
Step 5
Pour wine over the roll and, periodically turning the meat, let the alcohol evaporate. Pour grated tomatoes into a frying pan, bring everything to a boil and season with salt. Simmer the roll, covered with a lid, over low heat for 40 minutes, not forgetting to turn it over.
Step 6
Remove the finished meat from the pan, remove the thread and cut the roll into slices. Pour the resulting sauce over the meat before serving.
