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INGREDIENTS

1 Egg
1/4 lb Imported provola piccante
2 cloves Garlic ; peeled
1/2 c All-purpose flour
1 Onion ; finely chopped
1 1/2 lb Itialian sausage ; out of the
2 Bay Leaves
4 1/3 c Tomato sauce
1/2 c Plain bread crumbs
2 lg top round beef ; Slices
1/4 lb Soppressata stryle salami
1/4 c olive oil
5 Eggs ; Hard boiled
6 lg Slices mortadella
1 Carrot ; finely chopped
1/4 c Parmigiano Reggiano ; Grated
1 Rib celery ; finely chopped
3/4 c Red wine
3 c Beef stock

Servings

INSTRUCTIONS

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 end-to-end 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. Dont worry. Patch the holes with salami slices. Use toothpicks to secure the rolls 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 saute 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, saute 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 10-12 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 1/4 to 1/2 inch slices. Place the slices in a large saute 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. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 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 MC-Recipe Digest by "abprice@wf.net" on Mar 22, 1998

NOTES

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Falso Magro Stuffed Meat Rolls

1  Egg 
1/4 lb Imported provola piccante 
2 cloves Garlic peeled
1/2 c All-purpose flour 
1  Onion finely chopped
1 1/2 lb Itialian sausage out of the
2  Bay Leaves 
4 1/3 c Tomato sauce 
1/2 c Plain bread crumbs 
2 lg top round beef Slices
1/4 lb Soppressata stryle salami 
1/4 c olive oil 
5  Eggs Hard boiled
6 lg Slices  mortadella 
1  Carrot finely chopped
1/4 c Parmigiano Reggiano Grated
1 Rib  celery finely chopped
3/4 c Red wine 
3 c Beef stock

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  end-to-end 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. Dont worry. Patch the holes with salami slices.  Use toothpicks to secure the rolls 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 saute 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, saute 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 10-12 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 1/4 to 1/2 inch  slices. Place the slices in a large saute 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.    To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA  Single recipes $3 / Yearly $14.95    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 MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 22,  1998

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Nutrition

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Serving Size: 1 Serving (1663g)
Recipe Makes: 8

Calories: 948
Calories from Fat: 453 (48%)

Amt Per Serving		% DV

	Total Fat 50.3g	67 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 21.5g
	Polyunsanturated Fat 7g
Cholesterol 760.3mg		234 %
Sodium 6743.3mg		233 %
Potassium 4328.9mg		114 %
Total Carbohydrate 69.1g		20 %
	Dietary Fiber 15.1g	60 %
	Sugars, other 54g
Protein 56.4g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 948

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