My 'Rolled Roast'
20th May 2006Well this was the sequence of my 'rolled roast' preparation for Heather and John.....
Start with a large piece of beef (from the chest - like you use for corned beef) - get the butcher to slice it open to make a large 'plate sized' layer.
On that lay 1st some preferred cheese (I like Bitto) then a layer of thin sliced 'prisciutto cotto'.
In the meantime beat 4 eggs and make a 'frittata' (like an omelette, but flat!). Let this cool and then lay on top of the filling to which I added several chopped leaves of fresh sage.
Once this is completed you then need to (very) carefully roll it all up like a 'swiss roll' and tie it with string to hold it together
. Then it's just a case of putting it into your casserole dish and cooking it as a 'pot roast'....
This one was so delicious, this 'idiot' forgot to take a photo when it was cooked!!!
posted by Carole B @ 2:55 PM
2 Comments:
Wow,how good does THAT look?
That I have to try Carole!
Deb
MMMmmmm!!! Ginger
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