This is adapted from Marcella Hazan’s wonderful book, Marcella’s Italian Kitchen. It translates to beef roll stuffed with a thin omelette and bacon. This is a complex dish with lots of parts and ingredients, but it’s totally doable. This is for Sunday afternoon when you feel like spending some time in the kitchen. The original recipe called for bottom round, which I couldn’t find so I substituted flank steak. The other change I made was to omit the boiled ham. It seemed like the bacon alone was enough. The onions and wine create a rich and savory sauce.
For the frittate:
- 2 T. flour
- 1/4 C. milk
- 2 eggs
- salt and pepper
- 2 T. grated parmesan
- 1 T. butter
For the beef roll:
- 1 flank steak, pounded thin
- 2 T. Italian parsley, chopped
- salt and pepper
- 6 slices bacon, cut into lardons
For the sauce:
- 2 T. butter
- 2 T. canola oil
- 1 onion, sliced very thin
- 1/2 C. dry white wine or champagne
Whisk the flour, milk, eggs, and a pinch of salt and pepper to make a smooth batter. Add the cheese. Heat 1/2 T. of butter in a nonstick skillet over medium-low heat. Add half the egg mixture and tilt the pan to coat it evenly with the egg mixture. Cook for about two minutes, then flip the pancake over and cook on the other side. Remove the pancake to a cutting board to cool. Repeat with the other 1/2 T. butter and the other half of the egg mixture to make a second pancake.
Prepare the beef by pounding the flank steak as this as you can, at least 1/4 inch or thinner. Lay it out on a cutting board and sprinkle it with salt and pepper. Lay the frittate over the meat and then sprinkle on the parsley and chopped bacon. Roll the meat tightly into a long roll and secure with kitchen string. Here is a great video on how to tie a meat roll. I found it easier to tie after I secured each end of the roll with a bamboo skewer.
Heat a Dutch oven over medium heat and add the oil, onion, and 2 T. of butter. Cook until the onion becomes translucent. Add the beef roll and brown it well on all sides and add the wine. Put the lid on the pot, but leave it askew. Cook, turning the roll over every ten minutes or so, for 45 minutes. Check to be sure there is enough cooking liquid in the pan throughout the cooking time, if not add a tablespoon or two of water. Remove the roll to a cutting board to rest for ten minutes. Meanwhile turn up the heat on the pot liquid to boil and thicken it for a few minutes. Remove the string from the meat and slice the roll into 1 inch thick slices. Place the slices on a platter and pour the onions and sauce over the top.