Sicilian Meat Roll Recipes

SICILIAN MEAT ROLL

Steps:

• In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.

SICILIAN MEAT ROLL, OUR WAY

Steps:

• Preheat oven to 350°F.
• Combine egg, crumbs, herbs, salt and pepper in a large bowl.
• Add beef and mix well.
• Place mixture on a large piece of foil or waxed paper and pat into a 10"x8" rectangle.
• Arrange Canadian bacon slices over beef mixture, leaving a small margin at edges.
• Set aside 2 slices of cheese.
• Tear remaining cheese into smaller pieces and sprinkle over Canadian bacon.
• Starting from short end, roll up meat, using the foil to lift it.
• Press edges and ends to seal.
• Place in a 13"x9" baking pan, seam side down.
• Bake until cooked through, about 1 1/4 hours.
• Cut remaining cheese slices in half.
• Place cheese on top of meat.
• Return to oven until cheese melts.

SICILIAN MEAT ROLL - LIGHT MEATLOAF

Steps:

• In a large bowl, combine the egg substitute, ketchup, Italian seasoning, garlic, seasoned salt, and parsley, mixing well.
• Process bread into crumbs; add to mixture.
• Crumble sirloin over mixture; combine completely.
• On a piece of heavy duty aluminum foil, press meat into a rectangle.
• Evenly place ham over meat to within 1 inch of edge.
• Sprinkle 3/4 cup mozzarella over ham.
• Roll jellyroll style, removing foil as you roll.
• Seal all edges completely.
• Bake, uncovered, seam side down at 350°F for 1 hour.
• Sprinkle with remaining 3/4 cup mozzarella.
• Bake 5-10 minutes longer or until cheese is melted.

SICILIAN MEAT ROLL

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, and garlic.
• Stir in ground beef, mixing well.
• On foil, pat meat mixture into a 12x10 inch rectangle.
• Arrange ham slices on top of meat, leaving a 3/4 inch border around all edges.
• Sprinkle 1 1/2 cups cheese over ham.
• Starting from a short end, carefully roll up meat, using foil to lift and guide; seal edges and ends.
• Place roll, seam side down, in a 13x9x2 pan sprayed with Pam.
• Bake for 1 hour and 15 minutes or until it reaches 170 degrees and juices run clear.
• (Center of meat roll will be pink because of the ham.) Sprinkle remaining cheese over top of roll; return to oven for 5 minutes or until cheese melts.
• Remove to a platter to serve.
• 6 servings Source: Better Homes and Gardens Serving Ideas: I like to serve this with buttered pasta with Italian seasonings, Parmesan cheese, salt, and pepper mixed in, baked potato bread from my bread machine, mandarin orange tossed salad, and dessert.

ADRIANA'S SICILIAN MEAT ROLL

Steps:

• Directions:.
• Pound the both sides of the flank steak or beef slice. Be careful not to tear through the meat. The piece of meat should be large enough to hold the stuffing inside the roll, at least 8 x 11 inches or preferably larger.
• In a mixing bowl, combine the ground meat, raw egg, grated cheese, breadcrumbs, minced garlic, chopped parsley, minced bacon, peas and salt and pepper.
• Shell the hard-boiled eggs and slice off the ends to expose the yolk.
• Lay the beef slice on the work surface so the width runs left to right. Lay the mortadella or cooked ham over the top of the meat slice then spread the ground meat mixture on top with the bottom of a spoon, but leave some space along the edges. Place the hard-boiled eggs in a row from end to end so the exposed yolks touch one another.
• Have the butcher's twine handy, then pick the beef slice from side nearest you, and snugly overlap the slice around the hard-boiled eggs. Fold in the outside ends and finish rolling the beef. Next, run the twine a couple of times around the length of the roll to hold in the ends. Tie a knot and then run the twine around the entire length and circumference of the roll. It is best to use as much twine as necessary to hold in the stuffing. Snugly tie the roll, but not too tight or it will squeeze out the stuffing.
• Place a deep pan over moderately high heat and cook the onions until transparent, then add the meat roll and brown it on all sides. Lower the heat to medium then pour in the red wine and let it evaporate. Reduce the heat to low, add the bay leaf, beef broth or water (enough to immerse at least half of the roll) and then stir in and dissolve the tomato paste. Cover the pan and simmer for 30 minutes, Turn the meat to evenly brown the roll.
• When the farsumagru is finished cooking, remove it from the pan and let it cool on a cutting board. Salt and pepper the remaining sauce and simmer a minute or two longer.
• Untie the roll and slice into medallions. Ladle the sauce onto a serving dish or individual dinner plates and arrange the farsumagru medallions on top.
• That's it!