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#1: My Italian 'Rolled Roast' Author: CaroleLocation: Valtellina - Near Lake Como PostPosted: Fri Nov 02, 2007 6:57 am
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This is my version of the Italian Rolled Roast - I think I may have posted it on the old "Gente" - not sure!

You will need:
Start with a large piece of beef (from the chest - like you would use for corned beef) - get the butcher to slice it open to make a large 'plate sized' layer.


On that first lay some preferred cheese (cheddar would be OK) then a layer of thin sliced cooked ham ('prosciutto cotto'), and some fresh sage leaves (or basil if preferred).



Beat 4 eggs and make a 'frittata' (like an omelette, but
flat!). Let this cool and then lay on top of the filling.



Once this is completed, and with great care,you must then roll it all up like a 'swiss roll' and tie it with string to hold it



Then it's just a case of putting it into your casserole dish and cooking it as a normal 'pot roast'....


But don't ask what this one looked like afterwards - it was so delicious, this 'idiot' forgot to take a photo before we woofled it all!!! peep

#2: Re: My Italian 'Rolled Roast' Author: nucciaLocation: Toronto, Ontario, Canada PostPosted: Fri Nov 02, 2007 12:07 pm
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I love this. My mom makes a version of this tooalthough its slightly different..she boils her eggs and then cuts them into chucks. Regardless, its delicious

#3: Re: My Italian 'Rolled Roast' Author: scuderiaf1Location: Miami , Fl PostPosted: Sun Nov 18, 2007 11:56 pm
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Carole wrote:
This is my version of the Italian Rolled Roast -

Wow! THank you for sharing... when i make it i will TRY and take a just out of the oven photo... Wink

How do know/test when it is done?

#4: Re: My Italian 'Rolled Roast' Author: CaroleLocation: Valtellina - Near Lake Como PostPosted: Mon Nov 19, 2007 8:16 am
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scuderiaf1 wrote:
Carole wrote:
This is my version of the Italian Rolled Roast -

Wow! THank you for sharing... when i make it i will TRY and take a just out of the oven photo... Wink

How do know/test when it is done?

Well everything 'rolled inside' is already cooked, so you just need to consider the cooking time for the raw beef. That of course will depend on how many times it has been rolled before tying and the thickness of the slice. So really it is a question of maybe sticking a baking needle into the roll and testing the juices that come out.....

I have friends here for Christmas and New year and this is almost certainly something that will be cooked for that visit, so with any luck I'll get a "Here's one I prepared earlier" photo too.

But I would LOVE to see how yours looks when you've cooked it! kiss

#5: Re: My Italian 'Rolled Roast' Author: Gina501Location: Houston, Texas PostPosted: Mon Nov 19, 2007 1:08 pm
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Hey Carole, instead of cooking it in the oven, can you put it on a rotisserie?

#6: Re: My Italian 'Rolled Roast' Author: CaroleLocation: Valtellina - Near Lake Como PostPosted: Mon Nov 19, 2007 1:47 pm
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Gina501 wrote:
Hey Carole, instead of cooking it in the oven, can you put it on a rotisserie?

Well yes, I guess you could, but the melting cheese would drip all over the place. Maybe leave that out if you want to do a spit roast - it should work OK then!



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