brian-in-alaska
Active member
This recipe originates from my old standby cookbook written by Gene Leone, son of "Mamma Leone", owner and operator of "Mamma Leone's" Italian Restaurant in New York City way too many years ago. Over the years I have tweaked this and I think it is very good at this point.
I don't know if you are comfortable following a recipe where the amounts and measurements of the ingredients are lacking, but, that is what this is.
I start with round steak. I prefer top round if its not too tender. I ask the butcher to slice it for me at about 1/3 inch thickness and then take it home and pound it down a little bit.
Take a good portion of seasoned, Italian breadcrumbs and brown them in a fry pan using butter, then set aside.
Chop up a nice handful of fresh Italian, flat leaf parsley, and mince several cloves of garlic. Mince several slices of Prosciutto (sp?) and have it ready. You can substitute smoked ham for the Prosciutto if you wish.
Now lay out your flattened slices of round steak and spread the inside surface of them with the browned breadcrumbs. You have to estimate the amount here so you have enough to cover all the meat. Add fresh ground black pepper, salt, and crushed red pepper (Chile to you!!). Next layer the parsley, garlic, and Prosciutto all around. At this point I add a dash or two of liquid smoke to each slice, and, a dash or two of vinegar. I use balsamic but red wine vinegar works well too. Cover all this with fresh grated Romano cheese. I prefer Romano for the depth of flavor and aroma.
The one spice I may or may not use, depending on if I have it fresh, is oregano. If I have it fresh, I like to chop it up and add a bit of it to the stuffing along with the parsley etc.
Roll up the slices of beef pretty tightly and secure with toothpicks or string. Try and "tuck" the ends so there is minimal "leakage". Brown these bad boys in some hot oil of your choice and drop them in a pot of simmering marinara sauce. When the browning is complete, deglaze the pan with a nice, deep Italian red wine (or a California equivalent) and add that sauce to the marinara. They are probably done when they have simmered about an hour or hour and a half. They should be very tender but not falling apart.
I really like a thick, chewy pasta like the rigatoni or penne, but this meat probably goes better for most folks with a lighter pasta ... your choice.
I hope you enjoy this if you decide to give it a try ...
Brian in Alaska
I don't know if you are comfortable following a recipe where the amounts and measurements of the ingredients are lacking, but, that is what this is.
I start with round steak. I prefer top round if its not too tender. I ask the butcher to slice it for me at about 1/3 inch thickness and then take it home and pound it down a little bit.
Take a good portion of seasoned, Italian breadcrumbs and brown them in a fry pan using butter, then set aside.
Chop up a nice handful of fresh Italian, flat leaf parsley, and mince several cloves of garlic. Mince several slices of Prosciutto (sp?) and have it ready. You can substitute smoked ham for the Prosciutto if you wish.
Now lay out your flattened slices of round steak and spread the inside surface of them with the browned breadcrumbs. You have to estimate the amount here so you have enough to cover all the meat. Add fresh ground black pepper, salt, and crushed red pepper (Chile to you!!). Next layer the parsley, garlic, and Prosciutto all around. At this point I add a dash or two of liquid smoke to each slice, and, a dash or two of vinegar. I use balsamic but red wine vinegar works well too. Cover all this with fresh grated Romano cheese. I prefer Romano for the depth of flavor and aroma.
The one spice I may or may not use, depending on if I have it fresh, is oregano. If I have it fresh, I like to chop it up and add a bit of it to the stuffing along with the parsley etc.
Roll up the slices of beef pretty tightly and secure with toothpicks or string. Try and "tuck" the ends so there is minimal "leakage". Brown these bad boys in some hot oil of your choice and drop them in a pot of simmering marinara sauce. When the browning is complete, deglaze the pan with a nice, deep Italian red wine (or a California equivalent) and add that sauce to the marinara. They are probably done when they have simmered about an hour or hour and a half. They should be very tender but not falling apart.
I really like a thick, chewy pasta like the rigatoni or penne, but this meat probably goes better for most folks with a lighter pasta ... your choice.
I hope you enjoy this if you decide to give it a try ...
Brian in Alaska