Friday, August 5, 2011

Anna Sultana's Beef and Bacon Rollettes, Maltese Style

We're still in the middle of a rather hot summer here on the prairies.
It really isn't a great time to fire up an oven.

But people still get hungry.

Some folks just say "The hell with it" and hand out cold cuts.

Well, Ma figured if you had a butcher you REALLY trusted, that's okay.
In a pinch.
Can't be too careful.

But, then again, Ma had a way of making something quick and hot.
With fresh ingredients she always had on hand.
You guessed it.
And bacon.
Malta is famous for its bacon.
No, it's not fatty.

This is really easy to make.
The rolletes can be prepared ahead and refrigerated.
Ready to be cooked on a barbecue or at the beach.

The rollettes can be served in crusty bread or with pasta.
Rice is nice, too.

                           Beef and Bacon Rollettes

Slice about 1/4 inch thick and cut into 3-inch squares
1 1/2 pounds top round steak

Slice for filling
3 strips bacon (about 1-inch)
1 large onion
2 cloves of garlic

Have on hand
2 teaspoons chopped parsley
salt and pepper 

Place in the center of each square
onion slice
pinch of parsley
Fold over 2 opposite sides to keep the filling from oozing out.
Fold over the other 2 opposite sides to make a rollette.
Fasten each rollette with a toothpick (or tie with string).

Place on broiler rack about 5 inches below flame.
Broil 5 minutes on each side, until golden brown.
Sprinkle with salt and pepper.
Serve very hot.

My vote is to serve them in crusty bread.
Less to clean up.

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