This Italian meat roll will conquer your palate, I swear. As I use to say, I am “quite” a vegetarian, as I eat always less meat (even if, as my daughter says, we can’t become veggies because we can’t refuse Prosciutto…).
If you already know my blog, you may have noticed how rarely I cook meat. I use to say that I have to have a really good reason to do it. I don’t just cook a simple escalope just to cook meat. We now have confidence with the veggie proteins, such as quinoa, and our way to eat has definitely changed.
I had seen many recipes of Messinesi meat rolls and felt like preparing them. I prepared them not following any special recipe, but putting together the idea that I made reading so many versions of it.
What I didn’t imagine is that they would come so tasty! They are just delicious. I assure you there is going to be no leftovers at all. The meat becomes tender and it is so tasty that really pleases everybody.
- 10.5 to 14 oz of beef cut in thin slices (I buy the one already sliced for carpaccio)
- 6 Tbsp of bread crumbs
- 3 Tbsp of grated Parmesan cheese
- about 11 oz of scamorza
- minced parsley
- extra virgin olive oil
- wood skewers
- Season the beef slices with extra virgin olive oil and let them rest while you prepare the other ingredients.
- Put the wood skewers into a bowl with water so they won’t burn in the oven.
- Mix breadcrumbs, grated cheese, parsley, salt and pepper. Put the mixture in a flat dish.
- Cut the scamorza in small rectangles.
- Turn on the oven to 356°F and cover a baking tray with parchment paper.
- Take each beef slice and pass onto the bread mixture. Place a piece of scamorza in the middle of the slice and close the sides and roll it on itself creating a roll.
- Repeat with each slice.
- Put 3 to 4 rolls in each skewer and put them on the baking tray.
- Bake for about 15 minutes or until lightly colored.
- Buon appetito!