How to make it

  • Prepare Neapolitan Gravy as below.
  • Trim and discard excess fat from steaks.
  • Split each steak horizontally through center, leaving one edge attached.
  • Open and place between 2 sheets of plastic wrap on a cutting board.
  • With a smooth mallet, pound meat until evenly flattened, especially at center ridge.
  • Discard top piece of wrap.
  • Evenly sprinkle meat with parmesan cheese.
  • In a wide frying pan over medium heat, cook bacon until just limp.
  • Arrange 5 strips of the bacon across each steak and cover with 4 slices of the provolone cheese.
  • Near one edge, arranage 6 slices of the salami and top with 3 of the hard cooked eggs.
  • Using plastic wrap to help lift meat, roll up meat as tightly as possible, enclosing the filling.
  • With cord, tie each roll lengthwise, tucking ends in.
  • Then tie around each roll in 6-8 pieces.
  • Heat oil in an 8-10 quart kettle over medium heat.
  • Add meat rolls, one at a time, and cook until well browned on all sides.
  • Pour in Neapolitan Gravy.
  • Bring to a boil, cover, reduce heat, and simmer until tender when pierced...about 3 hours.
  • Lift out meat.
  • Skim and discard fat from sauce.
  • To serve hot, cut rolls into 1/2-1 inch thick slices and pass sauce to spoon over individual servings.
  • OR COOL:
  • Cover, refrigerate rolls.
  • Cut itno thin slices and serve cold.
  • Neapolitan Gravy:
  • In a large bowl, combine tomato purée, garlic, parsley, mushrooms, wine, basil, oregano, salt, sugar, pepper and water.
  • Stir until well blended.

People Who Like This Dish 3
Reviews & Comments 2

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  • jazzbruce 10 years ago
    Because this recipe includes about 6 lbs. of ingredients,
    I feel that the "Serves 8" must be a misprint.
    It probably should be more like "Serves 14-18".
    Was this review helpful? Yes Flag
    " It was excellent "
    choclytcandy ate it and said...
    another ^5
    Was this review helpful? Yes Flag

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