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But don't worry, I'm posting the real recipe here, thank you Lidia Bastianich.
I've been avoiding gluten but I had to have my pasta fix so I served the beef roll over fettuccine. That should keep me happy for a while.
I started the filling by cutting up and soaking two pieces of pita bread in just enough milk to cover them and added milk as needed to hydrate them. While the bread was soaking, two ribs of celery and 1/4 of a white onion were diced and sautéed with a minced clove of garlic and set aside to cool before adding to the soaked bread.
I had some salami slices leftover from a party so that got diced and added to the bread-veggie mix along with some chopped parsley and Parmesan cheese.
After I laid out the slices of beef I mounded some filling up on the wide end of the meat, then added a half a slice of string cheese, rolled up and secured with toothpicks.
In a large skillet heat some oil and brown the rolls. Once the rolls are browned add the sauce. I took a short cut and used jarred spaghetti sauce that I jazzed up a little with some red wine and red pepper flakes.
Spoon the sauce over the rolls, turn down the heat cover and simmer until the meat is fork-tender.
Can it be more obvious I'm not a recipe writer? Basically, just about anything you have on hand can be used, use your imagination and leftovers.
Here's the real deal recipe.
And that's that!