• Main
  • Recipes
  • Sicilian-Style Stuffed Beef Roulade (Emeril Lagasse) Recipe

Sicilian-Style Stuffed Beef Roulade (Emeril Lagasse) Recipe

Posted by
Rate It!
Sicilian-Style Stuffed Beef Roulade (Emeril Lagasse)
Add your photo!
Ingredients
14
Count
Nutrition
580
Calories
Total time
140
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a medium skillet over medium-high heat, combine the bread crumbs with 2 tablespoons of the olive oil and cook, stirring frequently, until bread crumbs are golden and toasted. Transfer to a medium mixing bowl and set aside until cooled to room temperature.
  2. Place the beef on a clean, flat work surface and pound to tenderize and achieve a thickness of 1/4-inch or less. Season on both sides with salt and pepper. Cover 1 side of the beef with the mortadella slices, leaving a 1-inch border along all edges. Add the grated cheese, garlic, parsley, 1 teaspoon of salt, 1/2 teaspoon of pepper, and pine nuts to the cooled bread crumbs and stir to combine. Spread the bread crumb mixture evenly over the slices of mortadella. Cut the eggs in quarters lengthwise, and lay them down the middle of the meat, end to end, and cut sides down. Roll the beef up, carefully enclosing the filling around the eggs, all the way to the other end. Tie the roll with kitchen twine in several places so that the filling is secured and the roulade is tightly bound.
  3. Heat the remaining oil in a large Dutch oven or other pan large enough to hold the roulade and brown the meat on all sides, about 8 minutes. Add the wine and turn the meat to coat on all sides. Add the tomato paste, tomatoes and their juices, and enough water or stock to come 2/3 of the way up the meat. Bring to a boil, add the bay leaves, reduce the heat to a simmer and cook, covered, turning occasionally and basting with the pan juices, for about 1 1/2 hours, or until tender when pierced with a knife. Remove the meat from the pot, cover loosely, and allow to sit for 20 to 30 minutes before slicing and serving. If necessary, continue cooking the pan juices until reduced to sauce consistency. When the meat has rested at least 20 minutes, remove the twine, slice into 1/2-inch slices, and serve with the reduced pan juices.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 580.36 Kcal (2430 kJ)
Calories from fat 340.4 Kcal
% Daily Value*
Total Fat 37.82g 58%
Cholesterol 200.13mg 67%
Sodium 384.57mg 16%
Potassium 847.58mg 18%
Total Carbs 15.83g 5%
Sugars 3.26g 13%
Dietary Fiber 1.62g 6%
Protein 38.63g 77%
Vitamin C 8.4mg 14%
Iron 5.1mg 28%
Calcium 77.4mg 8%
Amount Per 100 g
Calories 207.48 Kcal (869 kJ)
Calories from fat 121.69 Kcal
% Daily Value*
Total Fat 13.52g 58%
Cholesterol 71.55mg 67%
Sodium 137.48mg 16%
Potassium 303.01mg 18%
Total Carbs 5.66g 5%
Sugars 1.17g 13%
Dietary Fiber 0.58g 6%
Protein 13.81g 77%
Vitamin C 3mg 14%
Iron 1.8mg 28%
Calcium 27.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top