Recipe - Falso Magro Stuffed Meat Rolls

1 One half pound Itialian sausage out of the
casings
1 Egg
One half cup Plain bread crumbs
One fourth cup Grated Parmigiano Reggiano
cheese
2 lg Slices top round beef; cut
One fourth inch thick (about 1 1/2
1 pound and approximately
5x11 inches each)
6 lg Slices mortadella or
bologna; about One half pound
5 Hard boiled eggs
One fourth pound Imported provola piccante;
(sharp provolone) cut in
long stick
One fourth pound Soppressata stryle salami;
thinly cut or sliced up
One fourth cup Olive oil
One half cup Allpurpose flour
2 Garlic cloves; peeled and
left whole
1 Onion; finely chopped
1 Carrot; finely chopped
1 Rib celery; finely chopped
Three fourths cup Red wine
3 cup Beef stock
2 Bay leaves
4 1/3 cup Tomato sauce

Steps:

1) This should be cooked the day before serving. Preheat the oven to 400
degrees F.

2) Mix the sausage with the raw egg, bread crumbs, and cheese, kneading
well to incorporate all the ingredients. Pound the meat slices lightly,
being careful not to tear the meat. Place the slices next each other on a
cutting board, slightly overlapping. Top the meat with 3 slices of the
mortadella. Place half the sausage mixture down the middle, spreading the
mixture to within 1 inch of the edges. Place the hard boiled eggs
endtoend on the center. Top with the provolone, salami and the remaining
sausage mixture.

3) Lift the long side of the meat roll over the stuffing and roll tightly
to form a long sausage shape 10 inches long. The roll may tear and let some
of the filling spill out. Don't worry. Patch the holes with salami slices.
Use toothpicks to secure the roll's edges and tie it securely with kitchen
twine. Tie a loop around the roll at one end and secure it with a double
knot. Cut the string and tie another loop 2 inches from the first. Continue
tying loops around the roll until you have reached the other end. Now take
a long piece of string and tie it to a loop at one end of the roll. Without
cutting the string, tie it to each of the loops along one side of the roll,
turn the roll over and repeat this on the other side with the same piece of
string. The final knot should be secured to the original loop. The
toothpicks can now be removed.

4) Heat the oil in a large nonstick saut‚ pan, until sizzling. Dust the
roll with flour and sear it on all sides, 2 minutes on a side. Remove from
the pan and set aside.

5) Using the oil left in the pan, saut‚ the garlic, onion, carrots, and
celery over medium hear until soft, 5 minutes. Deglaze the pan with the
wine and reduce it by half, about 1012 minutes. Pour the mixture into a
blender, add 1 cup on the beef stock and process until smooth. Pour the
mixture into a blender, add 1 cup of the beef stock and process until
smooth. Pour the mixture into a roasting pan, add the bay leaves, the meat,
1 cup of the beefstock and the tomato sauce. Place in the oven, reduce the
heat to 325 degrees F, and cook for 1 hour, turning and basting the meat
with the sauce every 20 minutes. Remove from the oven, cool to room
temperature, cover and refrigerate overnight.

6) The next day, cut the twine and slice the meat into One fourth to One half inch
slices. Place the slices in a large saut‚ pan, cover with the sauce and the
remaining 1 cup of the beefstock. Reheat gently until heated through. Place
in the middle of a large platter with the slices overlapping and top with
your beautiful sauce.

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Busted by Barb on 2/21/98

NOTES : Guilty Pleasures: An Italian Feast Nick Stellino prepares the
decadent Pasta Incaciata, and other Italian specialties:
Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 22,
1998