Preheat barbecue or grill. Using a kitchen mallet or wide cleaver, pound each slice of beef between 2 oiled pieces of wax paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the beef slices with salt and pepper. Divide the Pecorino mixture among the 8 pieces of beef, spreading it out thinly. Roll the beef up tightly like a burrito and secure with toothpicks. Lay 4 pairs of beef rolls side by side a half inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges. Yield: 4 servings Posted to MC-Recipe Digest V1 #367 Recipe by: Molto Mario From: "email@example.com"
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|Serving Size: 1 Serving (1373g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1335 (65%)|
|Amt Per Serving||% DV|
|Total Fat 148.3g||198 %|
|Saturated Fat 20.3g||101 %|
|Monounsaturated Fat 91.5g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 2.1mg||1 %|
|Sodium 3855.1mg||133 %|
|Potassium 844.4mg||22 %|
|Total Carbohydrate 159.8g||47 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 143.2g|
|Protein 35.6g||51 %|
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Calories per serving: 2055
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