Filetto braciuolini alla griglio (steak rolls)

Yield: 4 -6

Measure Ingredient
2 pounds Tender beef (steak)
2 \N Sprigs parsley, chopped
1 cup Soft bread crumbs
¼ pounds Proscuitto, minced
1 \N Onion, grated
1 tablespoon Grated Parmesan or Romano cheese
\N \N Salt & pepper
¼ pounds Mozzarella cheese, cut into 1\" cubes
6 slices White bread, diced
½ cup Grated bread crumbs
4 tablespoons Olive oil
10 \N Skewers

1. Cut steak into 8 slices, 3 inches wide, and flatten them to ¼ to ½ inch thick. Have ten skewers ready. Combine parsley, bread crumbs, proscuitto, onion, grated cheese, and seasonings.

2. Place some of this mixture on each of the meat slices, and roll slices up like a jelly roll. Place 1 meat roll, 1 square of mozzarella, and 1 square of bread on a skewer, roll each skewer lightly in flour, dip it in beaten eggs, and then roll in bread crumbs.

3. Brush with olive oil and place skewer on a preheated broiling rack.

Broil slowly about 5 minutes, then turn skewer, and broil other side for 5 minutes. Serve hot on skewers.

Posted to The Gourmet Connection Recipe Page Newsletter 16 Feb 97 by Gourmet Connection <capco@...> on Feb 16, 1997.

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