Stuffed Roast Beef Roll

Name: Stuffed Roast Beef Roll
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: About 1 3/4 pounds beef pocket, completely opened; 2/3 pound zucchini; 2 tablespoons Parmesan cheese; 3 eggs; 1/3 pound cooked ham; 1 small piece of leek; 1 cup dry white wine; as needed Olive oil,; 1 pinch salt

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

I was supposed to prepare stuffed veal breast, but I decided to try something different. I made a completely opened beef pocket, stuffed and cooked like a roast. The result was excellent: flavorful, rich in taste, and visually appealing.

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

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Ingredients

1 hour and 30 minutes

6 servings

About 1 3/4 pounds beef pocket, completely opened
2/3 poundzucchini
2 tablespoonsParmesan cheese
3eggs
1/3 poundcooked ham
1small piece of leek
1 cupdry white wine
as neededOlive oil,
1 pinchsalt

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Steps

1 hour and 30 minutes

1

Wash, trim, and slice the zucchini into rounds. Flavor the oil with a small piece of leek and cook over low heat. In a bowl, mix the eggs with the Parmesan cheese and a pinch of salt. Once the zucchini is ready, add the egg mixture and cook the omelet. Place the meat on a cutting board, cover with the cooked ham and the omelet, roll it up, tie with kitchen string, and close the ends with skewers.
2

In a high-sided saucepan, flavor the oil with the leek. Add the roll and brown well on all sides. Deglaze with the white wine, let it evaporate, and add a bit of hot water to finish cooking. At the end, let it cool slightly, remove the string, and slice.
3

Serve with a side of vegetables.