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Recipes   /   Rotolo con la Frittata – Beef Roast Roll

Rotolo con la Frittata – Beef Roast Roll

May 1, 2020 by Gabriele Corcos


My grandmother, like yours, has an arsenal of recipes that are designed to entertain throughout the year, according to the calendar of festivities and family events. This roast has been, since I can remember, a go-to dish for many of our winter communal meals as well as family celebrations. Preparation is a bit lengthy, since there is some frittata cooking to do, and process cannot really be sped up.

That is why I suggest you allow yourself a couple of hours in the kitchen to make sure you achieve perfect results. Luckily enough there are plenty of moments in which you can pause, fill your glass with wine or finish what you have already poured; this recipe is a bit of a marathon rather than a sprint and the different steps will allow you to find your own pace to get things done. Let me know how your roll comes out, enjoy!

Prep Time: 40 min / Cook Time: 15-20 min / Serves: 4 – 6

  • 3 large Beef Cutlets
  • 6 Large AA Brown Eggs
  • 1 box of Spinach
  • 3 Garlic cloves chopped coarsely
  • 2 tbsp grated Parmesan Cheese
  • 2 tbsp Whole Milk
  • ½ cup Red Wine
  • 2 Rosemery sprig
  • Butter
  • Salt and Pepper
  • Twine

1Place the beef cutlet between two layers of plastic wrap or in a plastic bag and pound them as this as you can without braking or punching holes into them, set aside. Or have your butcher do it.

2Bring a pot of salted water to a boil.

3Wash the spinach thoroughly and blench them in the boiling water for a minute, then drain and rinse under cold water. Squeeze them dry and chop fine, set aside.

4In a bowl mix together eggs, milk and Parmesan, lightly season with salt and freshly ground pepper; whip until evenly mixed. Add the chopped spinach and mix well.

5Melt a small tab of butter in an 8-inch non-stick pan; pour 1/3 of the egg batter, cover with a lid and cook over a medium low flame for about 5-7 minutes. The frittata will be ready when the edges start browning lightly and the top of the eggs is firm and not runny. Slide off the frittata from the pan using a rubber spatula and set aside to cool, repeat this process to yield 3 small frittate.

6On a large cutting board place a beef cutlet and position a frittata on top of it; roll it and secure it with the twine, making sure though not to tighten the twine too much as it can break through the meat or push the frittata out of the roll.

7In a large pan over medium-high heat sauté the chopped garlic and the sprig of Rosemary in 2 tablespoons of Olive oil for about 3 minutes, then add the beef rolls.

8Sear the meat evenly rolling it into the pan without lowering the flame, then add the wine and let the alcohol evaporate. Lower the flame to a low medium and cook partially covered with a lid for about 15-20 minutes.

9When ready place the rolls on a cutting board and allow a few minutes for the meat to cool, then slice thin and serve dressed with the cooking sauce.

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