Rotolo di Manzo Farcito con Frittatine e Prosciutto Cotto

Name: Rotolo di Manzo Farcito con Frittatine e Prosciutto Cotto (Beef Roll Stuffed with Cheese Frittata and Boiled Ham)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: 2 tablespoons vegetable oil; 1 medium onion sliced very thin, about ⅔ cup; ½ pound boiled, unsmoked ham sliced thin; 2 tablespoons butter; ½ cup dry white wine; Black pepper in a grinder; 2 tablespoons chopped parsley; ½ pound boiled, unsmoked ham sliced thin; 6 slices bacon, cut into ¼-inch-wide strips, about 1 cup; 2 tablespoons freshly grated parmigiano-reggiano (Parmesan); 2 tablespoons freshly grated parmigiano-reggiano (Parmesan); 1 pound beef bottom or top round, cut into 3 very thin slices; 1 tablespoon butter; ¼ cup milk; 2 tablespoons flour; Salt; 2 eggs

Beef Roll Stuffed with Cheese Frittata and Boiled Ham

Preparation info

For
6
Persons

Difficulty
Complex

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

One of the best-known inventions of Southern Italian cooking is the braciola or braciolone, a slice of beef rolled up with a variety of ingredients and often served with a dense tomato sauce. This is a refined variation on that classic theme. The stuffing is composed of cheese frittate—very thin, flat Italian omelets—parsley, bacon, and boiled ham. It is layered over the scaloppine-thin slice of beef, which is then rolled up and trussed firmly. The beef roll is c

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method