Rotolo di carne or beef roll 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. I love it cold.
A great meal to prepare during the weekend and have ready on Monday night, paired with a great green salad and roasted potatoes.
Fontina cheese is made traditionally from unpasteurized milk. It has a semi-hard texture. It has great melting capabilities and is mild with a nutty flavor.
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”.
This Rotolo di carne can be enjoyed cold
It is essential that 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 makes all the difference in the flavor.
What to serve with?
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.
If you enjoyed this Rotolo di Carne – Beef Roll an Italian Tradition recipe, check out these flavorful recipes:
Rotolo di Carne - Beef Roll an Italian Tradition
- 2 pounds flank steak 1 2 pound butterflied flank steak
- 2 eggs 2 egg(s)
- 1 pound spinach 1 pound stemmed spinach
- 3 slices ham 2 to 3 slices ham
- fontina cheese thinly sliced fontina cheese
- 1 bell peppers 1 sliced and seed removed re or orange bell peppers
- 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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