| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Meat |
4 |
-6 |
INGREDIENTS
| 2 |
lb |
Tender beef, steak |
| 2 |
|
Sprigs parsley, chopped |
| 1 |
c |
Soft bread crumbs |
| 1/4 |
lb |
Proscuitto, minced |
| 1 |
|
Onion, grated |
| 1 |
T |
Grated Parmesan or Romano |
|
|
cheese |
|
|
Salt & pepper |
| 1/4 |
lb |
Mozzarella cheese, cut into |
|
|
1" cubes |
| 6 |
|
White bread, diced |
| 1/2 |
c |
Grated bread crumbs |
| 4 |
T |
Olive oil |
| 10 |
|
Skewers |
INSTRUCTIONS
Cut steak into 8 slices, 3 inches wide, and flatten them to 1/4 to 1/2
inch thick. Have ten skewers ready. Combine parsley, bread crumbs,
proscuitto, onion, grated cheese, and seasonings. Place some of this
mixture on each of the meat slices, and roll slices up like a jelly
roll. Place 1 meat roll, 1 square of mozzarella, and 1 square of bread
on a skewer, roll each skewer lightly in flour, dip it in beaten eggs,
and then roll in bread crumbs. Brush with olive oil and place skewer
on a preheated broiling rack. Broil slowly about 5 minutes, then turn
skewer, and broil other side for 5 minutes. Serve hot on skewers.
Posted to The Gourmet Connection Recipe Page Newsletter 16 Feb 97 by
Gourmet Connection <capco@norwich.net> on Feb 16, 1997.
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