Rollatini Robiola

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb trimmed veal or 1 lb top sirloin steak, cut 1/4 inch thick by about 4 x 6 inch square (can also use beef or veal top round, but it will be a little more tough and may require a little mor)
• garlic granules
• seasoning salt
• salt & freshly ground black pepper
• dried oregano leaves, lightly crushed,to taste
• balsamic vinegar
• 8 ounces robiola cheese
• 2 bunches fresh sage, stemmed,stems reserved (preferably large leaves, if possible)
• 6 -8 slices prosciutto, thin (optional)
• flour, seasoned with
• salt & freshly ground black pepper, for dredging
• 4 cloves garlic, finely chopped,divided
• 1 medium onion, finely chopped,divided
• 1 pint heavy cream
• 1/4 cup extra virgin olive oil, for browning and sauteing
• 1 lb fresh mushrooms, cleaned and thinly sliced
• 1/2 cup dry madeira wine or 1/2 cup sherry wine
• 2 tablespoons flour, mixed with
• 4 tablespoons water, if needed to thicken (optional)
• 1/2 cup freshly grated stravecchio cheese or 1/2 cup parmigiano-reggiano cheese, for the sauce plus more for passing
• hot cooked noodles or rice, as accompaniment

Recipe

• 1 **i used bosina robiola, which is a lightly aged sheep’s milk cheese from the south piedmont region of italy, that comes in about 3/4”x4"x4" squares.
• 2 other varieties, all from northern italy, may be made from cow, sheep or goat milk and may have a thicker round shape like a small brie or a cube shape.
• 3 all of the aged robiola cheeses tend to have a creamy yellow interior and have a , yellowish, or pinkish rind.
• 4 if you can’t find robiola, feel free to use an aged brie or camembert cheese, including part of the crust, or stracchino (ripened version of taleggio) or bel paese or fontina.
• 5 the flavors are fairly similar.
• 6 the main thing is that you want a fairly pungent cheese.
• 7 pound each pieces of meat between pieces of plastic wrap until about 1/8” thick, being careful not to tear it any more than necessary.
• 8 it helps to sprinkle the meat with a little water before placing between plastic sheets.
• 9 season meat fairly generously on both sides with granulated garlic, seasoned salt, black pepper, and oregano.
• 10 sprinkle generously with balsamic vinegar, rub in spice, and marinate at room temperature for 1/2 hour or in the refrigerator for several hours.
• 11 when ready to stuff meat rolls, cut chilled cheese into batons about 3/4” square and 3" long, making sure you get some of the rind with each piece, reserving any leftover cheese for the sauce.
• 12 wrap each piece of cheese with sage leaves, and with optional prosciuto, if desired, to minimize leaks later on.
• 13 place a wrapped piece of cheese on each piece of meat, and roll the meat around the cheese bundles, folding in the ends as you go.
• 14 tie each meat roll with kitchen string, or pin them shut with toothpicks, and dredge them lightly in seasoned flour, coating all over, and shaking off excess flour.
• 15 refrigerate meat rolls until ready to cook.
• 16 chop remaining sage leaves, and set aside.
• 17 coarsely chop sage stems.
• 18 place cream in a medium saucepan over medium heat, and add sage stems, half of the chopped garlic, and a couple tablespoons of the chopped onion.
• 19 bring to a boil, reduce heat, and simmer for about 20 minutes to infuse flavors.
• 20 add remaining robiola cheese scraps, including rind, and simmer about 5 minutes longer or until cheese has melted, strain cream mixture, pressing on solids to get out as much liquid and soft solids as possible, and set aside.
• 21 heat about 1/4 cup of olive oil in a large skillet over medium-high heat, saute meat rolls until well browned on all sides, and set them aside.
• 22 discard oil, except for about 2 tbsp, and saute remaining onions and garlic until onions are just beginning to brown around the edges.
• 23 add mushrooms, increase heat to high, and season to taste with salt and pepper.
• 24 saute until mushroom have given up their moisture, and most of the moisture has evaporated.
• 25 add seasoned cream, and 1/2 cup stravecchio or parmigiano-reggiano cheese, and stir until cheese is melted.
• 26 if desired, add flour-water mixture and bring to a boil to thicken.
• 27 remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture.
• 28 cover, and simmer until heated through.
• 29 to serve, slice each meat roll in 4-5 pieces, and serve alongside hot noodles or rice.
• 30 spoon mushrooms and sauce over meat and noodles.
• 31 serve with a nice vinaigrette salad and hot crusty french bread with cold butter.