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.
Garlic.
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
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
bacon
onion slice
garlic
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.
No comments:
Post a Comment
All comments are moderated. Spam will not be posted.