PIEMONTE MEAT ROLL

Preparation Method :

• Put the minced meats in a bowl with eggs and the yolk.
• Add the Parmesan, parsley, breadcrumbs, salt and pepper to taste and mix thoroughly with hands.
• Shape the mixture into a firmly packed ball and put it on a work surface.
• Roll the mixture into a long round loaf, about 8 cm in diameter, then pat the roll with the palm of your hand (to drive out any air bubbles).
• Put the remaining egg white into a dish, Slide the meat into the dish, turning in the egg to coat. Slide it on to a tray or wooden board.
• Sprinkle over the remaining breadcrumbs, turning the roll to coat it evenly. Refrigerate the roll for at least 30-40 minutes.
• Heat the oil in a large frying-pan over high heat, add the rosemary, slide in the meat roll and brown it on all sides until a rich dark crust is formed.
• Pour over the stock, cover the saucepan and cook over low heat for about an hour or until done.
• Baste the meat frequently and give the roll a turn every 10 minutes, (taking care not to break it).
• Heat the oven to 170° C/325° F/gas 3. Lift out the cooked meat roll and put it on a cutting surface to cool about 10 minutes to make it easier to carve.
• Cut the roll into 10 mm in slices and arrange them, slightly overlapping, on a heated dish.
• Strain the cooking liquid into a saucepan and heat the mixture gently over low heat.
• Pour the warm liquid on to the meat, cover the dish with foil and put it in the oven.
• Heat the remaining liquid and when it is bubbling, add the dry red wine and boil for 1more minute. Serve.