The concept is Italian, but this is my own way. No tomato sauce involved here, but rather hearthy mushrooms. A generous serving is 3 parcels each. I'll take a picture and replace this temporary one as soon as I make them again.
Ingredients:
Thick slices of meat (I get a large rib roast and cut it quite thinly) - as many as the number of guests you have (3 slices x diner)
Cheese slices (not mozzarella, fontina or gouda are best) - matching the beef slices quantity plus half (you want to ensure the cheese covers the whole beef slice)
Smoked ham slices - matching the beef slices quantity plus half (you want to ensure the cheese covers the whole beef slice)
Smoked rashers (rind removed) - it usually takes 2 per parcel, so do your math here
1 tsp of dry sage per parcel
1/2 tsp of freshly ground pepper per parcel
NO SALT
A couple of slugs of truffled oil
300ml beef broth
300ml dry red wine
2 bay leaves
Method:
Lay down a single slice of meat, cover it with cling film and gently hammer it a little to make it thinner and spread out - take care not to tear it and create holes, try to hammer it so that it keeps a good shape (square, rectangular)
Sprinkle the meat with black pepper and sage
Place in the middle of each slice one cheese slice and on top a slice of ham – trim both to size if you need to (leave a “border” of pure meat on all sides)
Fold the meat as shown and then roll it up
Wrap the rashers around the parcel
Close the parcel with 2 or 3 toothpicks as needed
Heat up a slug of truffled oil in a non stick large pan
Place a couple of parcels or more in the pan, they need room!
Brown the parcels on high heat, turning them over and browning them evenly
Proceed with the next batch, adding more truffled oil as needed
When the last batch is ready, add them back all in the pan and add the wine
Let the wine bubble happly and let the alcohol evaporate
Add half of the broth and the bay leaves
Ensure it reaches a simmer when covered, then cook for 2.5 hours
During cooking, check it every now and then, the sauce should never reduce to dry, so if it does, add a little more of your reserved broth until you reach half way
Serve with boiled potatoes and stewed mushrooms (use truffled mushroom oil when stir frying them, then of course add fresh chopped parsley to them)