WIKI NOTE: It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius "De Re Coquinaria", which contains recipes for stuffed chicken, hare, pig, and dormouse. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.
YOU WILL NEED: *vegan recipe
Big flank (bavette) steak / *Seitan Steak
Salt, to taste
Chopped cloves of garlic, to taste
Chopped a bunch of parsley, to taste
- FILLING
Several sliced cooked ham to cover the roly-poly
Several sliced cheese to cover the roly-poly
Several sliced smoked bacon to cover the roly-poly
2 or 3 sausages (Frankfurt)
Salt, to taste
Black pepper, to taste
- *VEGAN FILLING
Several sliced tofu fried steaks
Several sliced vegan cheese to cover the roly-poly
Several sliced crispy vegan smoked Mushroom to cover the roly-poly
Several sliced vegan ham rolls (soy protein) to cover the roly-poly
Several sliced vegan ham rolls (soy protein) to cover the roly-poly
2 or 3 veggie sausages
Salt, to taste
Black pepper, to taste
NOTE: There are a million fillings for the meat roly-poly in Spain because almost every house has its own recipe.
- SAUCE
Chopped cloves of garlic, to taste
Chopped red and green pepper, to taste
Chopped carrots, to taste
A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
Rosemary, to taste Salt, to taste
Black pepper, to taste
NOTE: There are a million fillings for the meat roly-poly in Spain because almost every house has its own recipe.
LET´S COOK!
1. Lay the steak on a chopping board. Use a rolling pin to bash the steak out flat. The steak has to be a good flat rectangle shape. Season the steak with chopped cloves of garlic, chopped parsley, and salt, to taste.
2. Whisk the eggs and make 2 thin plain omelets.
3. Make a layer with thin plain omelets on the rectangle steak. Next place a layer with cooked ham and another layer of cheese slices. Do the same with the bacon layer.
NOTE: Heat a small saucepan. Fry the sliced smoked bacon until a bit crunchy.
4. Chop the sausages into slices and distribute them well around the surface shape.
5. Tightly roll up the steak, tucking in the ends of the steak to keep as much filling in as possible.
6. First, tie the ends with a knot of sewing thread (special for cooking). Then, tie the meat roly-poly like a net around it.
NOTE: Put the meat roly-poly on a tray. Place it in the fridge for a long to firm up slightly (optional).
7. Preheat a griddle pan on high heat with a generous splash (about 50ml) of extra virgin olive oil. Sear the meat roly-poly on the outside for 3-4 minutes on each side until golden.
8. Preheat a pot big enough to fit the meat roly-poly on low heat with a generous splash (about 50ml) of extra virgin olive oil. Add the chopped vegetables and sauté for a few minutes.
9. Put the meat roly-poly inside the pot. Add a glass of water and a bunch of chopped rosemary. Then cover the pot and cook it on low heat for around 45 minutes. The meat roly-poly is done when the meat is tender.
10. Remove the pot. Cut the meat roly-poly into thin slices.
11. Pour the cooked veggies and the liquid on the base of the blender. Mix it with the blender, until obtain the desired texture (sauce). Add the black pepper and salt, to taste.
NOTE: The slices of meat roly-poly are a good fill for a sandwich.
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