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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