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. 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.
Rotolo di Carne - Beef Roll an Italian Tradition
Amount Per Serving
Calories 285Calories from Fat 99
% Daily Value*
Saturated Fat 4g25%
Vitamin C 46.5mg56%
Vitamin A 7790IU156%
* Percent Daily Values are based on a 2000 calorie diet.
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.