Roast stuffed 03

06005 STUFFED ROAST INGREDIENTS 4 PEOPLE 1, 300 kg beef rump, 3 heads of lettuce, a sprig of basil, 70 g of Sbrinz, 70 g Emmenthal, 50 g breadcrumbs, 2 eggs, 40 g butter, 1 glass of dry white wine, broth, salt, pepper, paprika and Bay leaves.

PROCEDURE Prepare the lettuce, sfogliatela, wash and with the only water that stays on, Cook for a few minutes in a covered casserole.

Rub the meat with salt and cut it into slices lengthwise, but do not divide it completely (as the leaves of a book).

Finely chop the lettuce, place in a bowl and add the Sbrinz and l?Grated Emmenthal cheese, chopped basil, eggs, breadcrumbs and a little salt.

Stir vigorously until obtaining a homogeneous compound.

Spread the filling between a slice and the other, close the piece of meat and bind them well.

Brown the roast in butter, time and care when it is golden, sprinkle with wine.

Add a little broth, bay leaf and simmer in covered container for about 45 minutes, basting often, time to occurrence with more broth.

Season with salt.

When cooked, remove the meat and let it cool a while?.

Set aside the broth and pour it in the mixer, with Chili, until obtaining a smooth and homogeneous cream.

Slice the meat and serve with the sauce.