In order to slice the meat without tearing it apart allow it to cool thoroughly first, then cut it with a sharp slicing knife. Line up the slices again and reheat in the oven while basting periodically.
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INGREDIENTS |
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1kg (2.2lb.) tender beef roast |
1 |
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large slice |
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Eggs |
7 |
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Grated Parmigiano Reggiano |
110 |
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g |
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Milk |
1/2 |
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cup |
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Meatloaf mix |
500 |
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g |
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Carrots |
4 |
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Breadcrumbs |
1 |
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tablespoon |
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Thyme and marjoram |
2 |
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sprigs |
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Salt |
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to taste |
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Pepper |
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to taste |
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Extra-virgin olive oil |
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as needed |
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Roast potatoes or boiled carrots |
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as needed |
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PREPARATION |
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| 1. |
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Frittata (baked omelette): beat the eggs together and mix in grated cheese and milk. Season. |
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| 2. |
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Coat a rectangular baking dish with melted butter then pour in the egg mixture. Bake in 190°C (375°F) for 20 minutes. In a separate bowl mix together the ground meat, the egg, the cheese, the breadcrumbs, the thyme and marjoram, a generous amount of ground pepper, and the salt. |
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| 3. |
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Boil carrots in salted water for 20 minutes. Spread out the butterflied beef on the worktop. Lightly season with salt and lay the frittata on top. Cover surface with ground meat mixture and place carrots in the centre. |
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| 4. |
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Roll up the roast and tie with butcher's twine. Sear roast on all sides in extra-virgin olive oil to obtain a uniform golden crust. Transfer the roast onto a sheet of aluminium foil, wrap roast and cook in oven at 190°C (375°F) for 2 hours. Serve slices of roast with potatoes or carrots. |
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"Taurasi" or a "Nero D'Avola" |
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