Nonna is still in the Kitchen… Part II - Giangi's Kitchen

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Nonna is still in the Kitchen… Part II

Published on February 29, 2012 | Beef, Veal and Lamb

Rotolo di carne or beef rool, Here is another wonderful dish that my mom shared with me and that I am sharing with all of you.


I was able to taste this dish both ways: hot and cold.  Love it cold.  Great meal to prepare during the week end and have it ready on Monday night paired with a great green salad and roasted potatoes. 

The Fontina cheese may be replaced with Provolone.  Also do not use American cheese as it will melt too much and not stay put in the “Rotolo”.  It is important the if you choose to eat it cold, the meat is wrapped immediately and placed in the refrigerator.  By doing such all the juices will stay put and keep the meat nice and tender.

Fresh spinach make all the difference in the flavor. 

We had it with roasted carrots and potatoes with a green salad.  A great glass of Chardonnay is perfect if served cold. Cabernet if hot.

Enjoy.

 

Dinner at Nonna’s Part II:

Rotolo di Carne

Roasted Carrots and Potatoes

Mix of green salad

 

carne-Arrotollata-copy-8x6.JPG

 

ROTOLO DI CARNE

1 2 pound flat iron steak, butterflied

2 eggs

1 pound fresh spinach, steamed

Parmiggiano Reggiano

2 -3 slices ham

Fontina cheese, thinly sliced

1 red bell pepper, or orange, or yellow, sliced and all the seeds removed

Salt and Pepper

Have the butcher butterfly the flat iron steak. When butterflied lay it our flat and pound it more to make it even more flat.

Scramble the eggs and cook them as you would a very fine crepe. Set aside.

Steamed the spinach for a couple of minutes and set aside.

The dish is prepared on layers:

Start with the flat iron steak flat, season with salt and pepper.

Add a layer of the eggs scramble, steamed spinach and season with salt and pepper. A thin layer of Parmiggiano Reggiano. A layer of the ham slices, top it with the Fontina cheese. Last layer with the bell peppers.

Roll it up very tight and tied with cooking string. Season the outside with salt and pepper.

In a large pan, add some oil and warm over medium high heat. Sear the Rotolo on all sides, around 30 minutes.

When done wrap it, seal it and place it in the refrigerator so all the juices will stay in the meat. When cold, slice and serve with a green salad, artichokes hearts, carrots or roasted potatoes.

If eaten hot, must eat immediately after cooking.

 

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My son was right there when his favorite chicken lay her egg and therefore had to name it : Tasha.  A small basket of eggs from Nonna’s chickens.

 

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