“Bruciuluni”

Course

Second Courses

Portions

4 servings

Preparation time

2 hours

Product used

Mortadella Bologna IGP (PGI)

Recipe

Preparation

Cook the eggs in boiling water for 6 minutes, put them in cold water, shell and cut in half.
Pound each piece of beef out to about ¼-inch thickness, lay on a surface and spread over the breadcrumbs.
Cut in four pieces the lardo and caciocavallo cheese.
Lay over the beef one slice of mortadella, caciocavallo cheese, lard, half boiled egg and roll the meat.
In large saucepan, heat the oil, add the onion and sauté until transparent.
Brown the meat on all sides (about 1 minute per side).
Transfer the meat roll to a roasting pan and set aside.
Add the red wine, the tomato sauce, the chopped basil and cook covered, over medium-low heat for 1 hour.
Remember to turn sometimes.
Cut off the strings and cut the meat roll into 1/2-inch thick slices.
Ladle some of the sauce onto a deep platter and arrange the slices of meat over.
Serve hot.

Credits

Recipe created by Elena Panzavecchia cooking-elena@blogspot.it, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium

4 slices of beef about 1-1/2 inch thick

For stuffing:

80g slices of Mortadella Bologna IGP (PGI)
40g thick slices of lard
40g Caciocavallo cheese
A few tablespoons of breadcrumbs
2 eggs

For sauce:

Tomato puree
2 shallot onions
1 carrot
1 small celery
60ml red wine
Freshly chopped basil
Salt
Pepper
Extravirgin olive oil