The Meat rolls I'm a classic second course exquisite! Made with slices of veal , first stuffed with baked ham And cheese, then rolled up And closed in rolls; in the end cooked in a pan with oil, water and aromas, where they become tender, juicy, racy! A unique goodness ready on the table in a few minutes!
Like any traditional recipe they exist different versions, the one I give you today is there Basic recipe of the meat rolls with all Tricks And Advice illustrated step by step to get a perfect result; in terms of taste tasty, very soft consistency, not dry and not stringy e ease of execution!
It is in fact one super fast preparation! I recommend slices thin and tender first cut, I prefer to veal, but you can also choose beef. The secret for an excellent result it is to obtain gods rectangles of meat to stuff, pack up, wrap around And close with toothpicks! In this way the filling does not come out! And you will get some Meat rolls stuffed intact and pulpy! In this case I have chosen to prepare some meat rolls in a pan, a very fast and delicious solution! But nothing prevents you from making tasty ones baked meat rolls, following the method that find out about the procedure!
From this basic version, you can realize numerous variations with filling of your choice: as an example spinach and cheese, sliced, bacon, mozzarella and raw ham! stuffed with baked aubergines, or sautéed mushrooms e smoked cheese! in conclusion to you the choice! The result will always be fantastic!
Ideal among second courses newspapers And quick such as Carne alla pizzaiola and Saltimbocca alla romana for both lunch that for dinner. Also kids love them and you can prepare well in advance, even the day before!
Discover also:
Chicken rolls (the tasty version with thin slices of chicken and bacon and provolone!)
Meat rolls recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 5 minutes | 15 minutes |
|
Quantity for 6 pieces |
|---|
|
How to make stuffed meat rolls
First of all, roll out the slices and place 1 slice of filling and pieces of cheese in the center. Then overlap the sides towards the center forming a rectangle:
Finally roll up and seal with 1 toothpick:
Then add the rolls to the pan with 1 tablespoon of extra virgin olive oil, 2 tablespoons of water and bay leaves.
Cover with a lid and cook over low heat, turning and swirling without opening for 3 minutes.
Then lift the lid, assess the situation, add salt, pepper, 1 tablespoon of water, turn and cover. Cook for another 2 – 3 minutes.
Yours are ready Meat rolls :
Baked meat rolls:
Put the rolls in a sheet of baking paper with 1 tablespoon of oil, 2 of water, bay leaf, salt and pepper, close like a foil and bake in a static oven at 180 ° for about 15 – 18 minutes!
You can keep both cooked and warm at the moment, both raw in the fridge for 3 days, and in the freezer.
.
Put the toasted breadcrumbs, the browned onion, i Pine nuts, soaked and squeezed sultanas, the Ragusa cheese grated (or other aged cheese), the parsley, salt, pepper and a generous spin of oil. We mix everything. The consistency must be moist (which can compact easily).
We stick the rolls with a stick for skewers previously wet with water, for each skewer we put 3 rolls. We alternate the rolls with a bay leaf and a sheet of red onion. Continue like this until all the ingredients are used up.
Grease the skewers with oil and then pass them in breadcrumbs (the same as the filling or plain)