INGREDIENTS

INSTRUCTIONS

In a large bowl combine veal, pork, prosciutto, cheeses, garlic,
fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper  and
mix well. Trim excess fat from flank steak and pound to  approximately
1/8 - thickness.(This takes a few minutes, but it is  important to the
recipe. Use a kitchen mallet or a heavy flat weight  such as a wine
bottle.) Spread stuffing over meat, covering it  completely. Lay egg
quarters down center, lenghtwise, and roll meat  around stuffing
without overlapping. Tie with kitchen string at  one-inch intervals to
hold securely; if any stuffing escapes,  carefully push back in.  Heat
a large heavy skillet over medium-high heat. Add 1/4 cup of the
reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil
and brown on all sides. Add wine, cover and cook over low heat for 45
minutes. Turn beef roll over halfway through cooking. When cooked,
transfer meat to a serving platter and remove the string. Slice and
serve with the pan juices. The Falso Magro roll is also terrific
served on buffets, at picnics or even cold the next day.  Yield: 8 to
10 servings  Converted by MC_Buster.  Per serving: 3003 Calories
(kcal); 178g Total Fat; (56% calories from  fat); 301g Protein; 11g
Carbohydrate; 1119mg Cholesterol; 8100mg  Sodium Food Exchanges: 0
Grain(Starch); 43 Lean Meat; 1 Vegetable; 0  Fruit; 13 Fat; 0 Other
Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9398  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 9541
Calories From Fat: 5982
Total Fat: 671.8g
Cholesterol: 3233.1mg
Sodium: 24895.5mg
Potassium: 8189.7mg
Carbohydrates: 161.2g
Fiber: 41.9g
Sugar: 37g
Protein: 725.5g