100th POST Calabrese Meat Roll by The Daygo Brothers, Don DeLorenzo and Dave Bozzo

100th POST Calabrese Meat Roll by The Daygo Brothers, Don DeLorenzo and Dave Bozzo Gilroy CA
Serves 6
Ingredients
1/2 cup Parmesan Or Romano cheese grated
1/4 cup fresh Italian parsley chopped
4 to 6 cloves fresh garlic chopped
1 egg
3/4 to 1 pound fresh Italain sausage (out of casing)
1 1/2 to 2 pounds flank steak as wide as possible
8 slices proscuitto
4 slices provolone cheese
1 small carrot (sliced in quarters length wise)
1 celery stalk ( sliced in quarters lengthwise)
1/2 cup olive oil
1 medium onion
1 cup red wine
4 (18 inch) pieces of kitchen string
Salt and pepper
Method of Preparation
Boil the carrot and ckery slices until tender, about 15 minutes and remove to cool. In a large bowl combine Italian sausage, egg, cheese, garlic and parsley. Mix well by hand.
Pound out flank steak until it is a nice rectangular shape and has grown by about 1/3. Place 4 pieces of 18 inch cut kitchen string under the flank steak about 4 inches apart. Spread the sausage mixture evenly out to about 1 inch from the edge of the meat.
Lay the proscuitto over the sausage mixture. Lay the carrot and celery lengthwise across the top of the proscuitto. roll the slices of provolone cheese and place next to the carrot and celery.
Tightly roll the meat mixture up. Once it is in a roll, secure with the string. Stuff in any sausage mixture trying to sneak out of the ends. You can even secure the ends with a toothpick if necessary.
Wipe the roll with the olive oil. Season with salt and pepper, amd place on a rack in the center of a 9 inch by 13 inch glass baking dish. Put a little olive oil in the bottom of the dish. Arrange onions cut in rings and top the toll with red wine.
Bake for 1 1/2 hours at 350 degrees, basting occaccionally with the red wine and juice form the meat. When the roll is done, let it rest for 5 minutes. Remove the string and slice crossways so each piece comes out looking like a pinwheele. Served with the cooked onion rings and enjoy!