| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
New Orleans |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Pine nuts |
| 1 |
ts |
Raisins |
| 4 |
sl |
Fontinella cheese |
| 4 |
|
Leaves fresh sage |
| 4 |
sl |
Tenderloin of beef; 1-inch |
|
|
Flour |
| 4 |
tb |
Butter |
| 1 |
sm |
White onion |
| 1 |
sm |
Carrot |
| 2 |
|
Stalks celery |
| 1 |
pn |
Parsley |
|
|
Garlic; to taste |
| 1/2 |
c |
Consomme |
| 1/2 |
c |
Barolo wine |
INSTRUCTIONS
GAROFOLATO SAUCE
1. Mix the nuts, raisins, cheese, & sage thoroughly to make a stuffing.
2. Roll the beef over the stuffing & lightly dust with flour.
3. Saute the beef in the butter.
4. Place the beef in a pot, cover with Garofolato Sauce, cover the pot, and
cook 15 min. at 500F. If the sauce is too runny, reduce over the flame
until a firm consistency is reached. GAROFOLATO SAUCE:
1. Grind together the onion, carrot, celery, parsley, and a touch of
garlic.
2. Place in a bowl and add the consomme and wine.
TRATTORIA ROMA
611 DECATUR ST.;NEW ORLEANS
WINE: FATTORIA PARADISO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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