Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Pine nuts |
| 1 teaspoon | Raisins |
| 4 slices | Fontinella cheese |
| 4 \N | Leaves fresh sage |
| 4 slices | Tenderloin of beef; 1-inch |
| \N \N | Flour |
| 4 tablespoons | Butter |
| 1 small | White onion |
| 1 small | Carrot |
| 2 \N | Stalks celery |
| 1 pinch | Parsley |
| \N \N | Garlic; to taste |
| ½ cup | Consomme |
| ½ cup | Barolo wine |
GAROFOLATO SAUCE
1. Mix the nuts, raisins, cheese, & sage thoroughly to make a stuffing.
2. Roll the beef over the stuffing & lightly dust with flour.
3. Saute the beef in the butter.
4. Place the beef in a pot, cover with Garofolato Sauce, cover the pot, and cook 15 min. at 500F. If the sauce is too runny, reduce over the flame until a firm consistency is reached. GAROFOLATO SAUCE: 1. Grind together the onion, carrot, celery, parsley, and a touch of garlic.
2. Place in a bowl and add the consomme and wine.
TRATTORIA ROMA
611 DECATUR ST.;NEW ORLEANS
WINE: FATTORIA PARADISO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .