Adapted from Lydia’s Italy
Get a fairly low and cut of meat like beef butt or shoulder
Cut large thin sheets against the grain
Use the tip of your knife to cut apart any large pieces of sinew
Hammer with meat tenderizer
Pound flat and roll filling into the meat
Sticks of mozzarella
Roll and seal with toothpick
Heat evoo in braising pan at 350°
Season outside
Sear in hot cast iron skillet
FILLING
Day old Bread . Soaked in buttermilk
Boiled eggs . Chopped
Parsley
Parmesan Cheese
Salt
SAUCE
Remove rolls
Put into hot pan – Onion, garlic, oregano, salt, pepper
Deglaze with a splash of white wine
Add whole tomatoes . Crushed
Boil, then simmer
Season
Put back in rolls, and simmer an hour
remove toothpicks
Serve next to pasta and top with sauce
