Prep 30 mins
Cook 50 mins
After seeing robiola cheese it on FoodTV, I picked some up to see what it tasted like, but then I had to figure out what to do with it. This recipe is the result, and it actually tastes pretty good.
- 1 lb trimmed veal or 1 lb top sirloin steak, cut 1/4 inch thick by about 4 x 6 inch square (can also use beef or veal top round, but it will be a little more tough and may require a little mor)
- garlic granules
- seasoning salt
- salt & freshly ground black pepper
- dried oregano leaves, lightly crushed,to taste
- balsamic vinegar
- 8 ounces robiola cheese
- 2 bunches fresh sage, stemmed,stems reserved (preferably large leaves, if possible)
- 6 -8 slices prosciutto, thin (optional)
- flour, seasoned with
- salt & freshly ground black pepper, for dredging
- 4 cloves garlic, finely chopped,divided
- 1 medium onion, finely chopped,divided
- 1 pint heavy cream
- 1⁄4 cup extra virgin olive oil, for browning and sauteing
- 1 lb fresh mushrooms, cleaned and thinly sliced
- 1⁄2 cup dry madeira wine or 1⁄2 cup sherry wine
- 2 tablespoons flour, mixed with
- 4 tablespoons water, if needed to thicken (optional)
- 1⁄2 cup freshly grated stravecchio cheese or 1⁄2 cup parmigiano-reggiano cheese, for the sauce plus more for passing
- hot cooked noodles or rice, as accompaniment
- **I used Bosina Robiola, which is a lightly aged sheeps milk cheese from the south Piedmont region of Italy, that comes in about 3/4x4"x4" squares.
- Other varieties, all from northern Italy, may be made from cow, sheep or goat milk and may have a thicker round shape like a small Brie or a cube shape.
- All of the aged Robiola cheeses tend to have a creamy yellow interior and have a white, yellowish, or pinkish rind.
- If you cant find Robiola, feel free to use an aged Brie or Camembert cheese, including part of the crust, or Stracchino (ripened version of Taleggio) or Bel Paese or Fontina.
- The flavors are fairly similar.
- The main thing is that you want a fairly pungent cheese.
- Pound each pieces of meat between pieces of plastic wrap until about 1/8 thick, being careful not to tear it any more than necessary.
- It helps to sprinkle the meat with a little water before placing between plastic sheets.
- Season meat fairly generously on both sides with granulated garlic, seasoned salt, black pepper, and oregano.
- Sprinkle generously with balsamic vinegar, rub in spice, and marinate at room temperature for 1/2 hour or in the refrigerator for several hours.
- When ready to stuff meat rolls, cut chilled cheese into batons about 3/4 square and 3" long, making sure you get some of the rind with each piece, reserving any leftover cheese for the sauce.
- Wrap each piece of cheese with sage leaves, and with optional prosciuto, if desired, to minimize leaks later on.
- Place a wrapped piece of cheese on each piece of meat, and roll the meat around the cheese bundles, folding in the ends as you go.
- Tie each meat roll with kitchen string, or pin them shut with toothpicks, and dredge them lightly in seasoned flour, coating all over, and shaking off excess flour.
- Refrigerate meat rolls until ready to cook.
- Chop remaining sage leaves, and set aside.
- Coarsely chop sage stems.
- Place cream in a medium saucepan over medium heat, and add sage stems, half of the chopped garlic, and a couple tablespoons of the chopped onion.
- Bring to a boil, reduce heat, and simmer for about 20 minutes to infuse flavors.
- Add remaining Robiola cheese scraps, including rind, and simmer about 5 minutes longer or until cheese has melted, strain cream mixture, pressing on solids to get out as much liquid and soft solids as possible, and set aside.
- Heat about 1/4 cup of olive oil in a large skillet over medium-high heat, saute meat rolls until well browned on all sides, and set them aside.
- Discard oil, except for about 2 Tbsp, and saute remaining onions and garlic until onions are just beginning to brown around the edges.
- Add mushrooms, increase heat to high, and season to taste with salt and pepper.
- Saute until mushroom have given up their moisture, and most of the moisture has evaporated.
- Add seasoned cream, and 1/2 cup Stravecchio or Parmigiano-Reggiano cheese, and stir until cheese is melted.
- If desired, add flour-water mixture and bring to a boil to thicken.
- Remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture.
- Cover, and simmer until heated through.
- To serve, slice each meat roll in 4-5 pieces, and serve alongside hot noodles or rice.
- Spoon mushrooms and sauce over meat and noodles.
- Serve with a nice vinaigrette salad and hot crusty French bread with cold butter.
I made this recipe twice. It's a little work but well worth the effort.
After tasting this you will think you died and went to Heaven!