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Coiettas (Sardinian Meat Rolls)

di Academia Barilla

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Coiettas (Sardinian Meat Rolls)
30 minutes


Main course

Ingredients for 4 people

8 pieces of round steak
sliced thin
approximately 1/8 pound each
1 ¾ ounces lardo (cured

seasoned salt pork)
2 cloves garlic
1 sprig parsley
extra virgin olive oil to taste
3 tablespoons white wine
1 ladle broth
salt and pepper to taste

Preparation 20 minutes preparation + 10 minutes cooking
1. Pound the beef thin, and season with salt and pepper to taste

2. Finely chop the lardo, garlic and parsley, and spread this mixture on each slice of beef

3. Roll up each slice and fasten with a toothpick or tie with kitchen twine

4. Sauté in a small amount of oil

5. When nicely browned, add a ladle of broth

6. Cover the pan and simmer over very low heat

7. Before it is completely cooked, add 3 tablespoons of white wine, simmer uncovered for a few more minutes

8. Remove the toothpicks or twine and serve