Bernalda View, oil on canvas<\/dd>\n<\/dl>\n<\/div>\nUsing very thinly sliced beef or pork, lay out the slices on a large piece of plastic wrap and pound them into one very large and flat slice. \u00a0A meat tenderizing mallet will work well for this. \u00a0Make sure that your flat shape, when rolled up, will fit in one of your large pans. \u00a0 \u00a0You can make two short ones instead of one \u00a0big one, and they will fit better. \u00a0Keep in mind that the slices should not have a diameter wider than two to three inches, or they will fall apart as you cut them. \u00a0Salt and pepper the meat, and dot it generously with butter. \u00a0Set aside.<\/p>\n
Create a number of quickly-made thin\u00a0frittate<\/em>, which are beaten egg mixed with a generous addition of freshly-grated\u00a0Parmigiano Reggiano<\/em>, or\u00a0Grana Padano<\/em>. \u00a0 “Generous” means about one part cheese to two parts egg. \u00a0 Make enough to entirely cover the meat. \u00a0Be careful \u00a0because these are very thin, they are easily torn, but they will be rolled up in the meat so it really isn’t so important that they be perfect.<\/p>\nAt this point you can add very thinly-sliced\u00a0prosciutto cotto\u00a0<\/em>or\u00a0crudo<\/em>, depending on your taste, laying it on top of the\u00a0frittata<\/em>. \u00a0Again, cover the entire large “slice” of meat.<\/p>\nNow carefully roll the whole thing up very tightly, using the plastic wrap to help you, and hey, don’t roll the plastic up in the meat roll! \u00a0 Fold in the ends. \u00a0Get out your cooking twine to bind it together so that during cooking it will behave. \u00a0Using twine is another chapter, but I trust you will be able to handle it! \u00a0 Fry the roll in generous olive oil in which you have briefly added a couple of garlic cloves, removed before they brown. \u00a0When the roll is thoroughly browned, and you are fairly sure it will have cooked through inside, add a cup or so of white wine to the pan to create a tasty reduction to spoon over the slices.<\/p>\n
Remove the roll, let it cool down, and carefully remove the twine. \u00a0With your sharpest knife begin slicing it into half-inch slices. \u00a0They are almost psychedelic in their swirling bright yellow and dark brown spirals! \u00a0Lay them out on a platter and spoon the sauce over. \u00a0These can be zapped in the microwave right before serving to reheat them, or held in a warm oven.<\/p>\n
Buon appetito, and Buona Pasqua!<\/p>\n
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