Stuffed Flank Roll Roast -
Involtino di Bue

Preparation Time: 40 Mimutes

Cooking Time: 1 Hour , 45 Minutes

Servings: 6


1/2 pounds flank steak
3 tablespoons salt for cleansing
1 pound mushrooms
1 tomato
2 garlic cloves
1/2 cup parsley
2 eggs
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1 cup white wine
Salt and black pepper to taste

In a bowl, sprinkle the steak with the 3 tablespoons of salt, set aside. Soak the mushrooms in a bowl with water and a few pinches of salt for 10 minutes. Wash and chop the parsley, peel, wash and mince the garlic, wash and dice the tomato. Wipe the mushrooms with a damp cloth or paper towel, rinse them and slice them.

In a medium skillet, saute' the garlic in 1 tablespoon olive oil (reserve the rest) for 2 minutes or until light gold, add the mushrooms and cook covered for 5 minutes or until the juices have come out of the mushrooms. Beat the eggs in a small bowl. Drain the juices from the mushrooms and return them to the stove, add 1 tablespoon olive oil (reserve the rest), add the eggs, and cook for 3 minutes stirring constantly

Preheat the oven at 375 degrees. Place the meat on a cutting board, spread the mushroom and egg, parsley, grated cheese, salt and pepper over it, leaving a 1/2 inch margin all around the perimeter.

Begin rolling the meat, taking care to obtain a tight roll. Pin the edges with several toothpicks, or tie it with butcher string, then place it in a medium baking dish with the rest of the olive oil, the wine, the tomato, and salt and pepper to taste. Cover the dish with aluminum foil and bake for 45 minutes.

Uncover it, turn it and bake it uncovered for an additional 25 minutes. If it looks dry, add more wine or water, then turn it again and bake 25 more minutes to obtain an even gold color. Cool for 20 minutes, then cut in 1/2 inch slices, arrange on a serving platter, spoon some juice over the slices, and serve.

On special occasions we got together with family and friends, which usually added up to a good number of people. To cook a quantity of rolled flanks, grandma had a large "tegame" a terracotta pot with four handles, about 20 inches in diameter and 9 inches high that she had brought with her as a bride.

I remember many an occasion, and lots of rolled flank roasts cooked in that pot over the years. I was very young when the gas stoves began to appear, but grandma loved to cook over the fire or in the big brick oven - the pot won't fit on any stove.   

My mother still has it; she used it to make stew for the evening guests at my brother's wedding. A few of the relatives who collect antiques asked about it when mom brought it to the table, but she won't part with it, and neither would we let her.

The Brick Oven

Cooking Pasta

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