I hadn't made this in quite a while, as it is a bit time-consuming--consider yourself warned. According to the book, the name is because "the shape of these little meat rolls is reminiscent of tiny birds with the heads removed". A bit creepy, I admit; best to just not worry about the translation and enjoy the dish ;)
Link to my YouTube "making of the recipe" video: https://youtu.be/qerdyzAYoXo
5. Roll up the meat, starting with the small end (if one is smaller than other). Secure the roll by tying with kitchen twine, as pictured here (double knots are not necessary; I went to single ones after this):
6. Heat a few Tablespoons of olive oil in a 6 qt/deep pot, medium to medium high heat. Sear the rolls on all sides in batches, looking something like this:
Place all the seared rolls aside:
7. Add the butter to the pot and let it melt. Stir in the carrots, onions, and celery; cover, lower heat to med-low and cook until veggies are very soft but not browned (about 10 minutes).
8. Return the beef rolls to the pot and pour the wine over; turn up heat to med-high and boil for 15 minutes:
9. Transfer contents of pot to slow cooker (or leave on stove, if preferred) and set to low heat. Add tomato purée and sauce over rolls, then add sugar. Season with salt and pepper to taste.
10. Cook for 3 hours (or longer). When ready to serve, if a thicker sauce is desired, remove the rolls and boil for around 10 minutes.
My sauce was plenty thick enough for my taste:
If I were serving this for guests, I would cut the twine off before dipping up to serve. Since it was just for my family, we cut them off as we ate :)
Here is the recipe with my modifications (only very slight ones).
Ingredients:
3 lb of rump steak (I actually used some that was a different cut, pre-sliced for braciole (similar Italian dish)
3/4 lb sliced prosciutto
2 slices of soft white bread, crusts removed
1 tsp bottled minced garlic
4 T. chopped flat-leaf (Italian) parsley
6 pinches freshly grated nutmeg
coarse ground pepper
olive oil
1 T. butter
3 oz. baby carrots, chopped
5 oz onion, chopped
2 celery stalks, chopped
3/4 c. red wine (I used a St. Emilion, but this is just because someone gifted me a bottle; I recommend a nice Côtes du Rhône or Merlot)
2 large cans tomato purée
4 oz. tomato sauce
salt
1/2 tsp. sugar
3 lb of rump steak (I actually used some that was a different cut, pre-sliced for braciole (similar Italian dish)
3/4 lb sliced prosciutto
2 slices of soft white bread, crusts removed
1 tsp bottled minced garlic
4 T. chopped flat-leaf (Italian) parsley
6 pinches freshly grated nutmeg
coarse ground pepper
olive oil
1 T. butter
3 oz. baby carrots, chopped
5 oz onion, chopped
2 celery stalks, chopped
3/4 c. red wine (I used a St. Emilion, but this is just because someone gifted me a bottle; I recommend a nice Côtes du Rhône or Merlot)
2 large cans tomato purée
4 oz. tomato sauce
salt
1/2 tsp. sugar
Directions:
1. If you do not buy the meat pre-sliced, you will need to slice it thinly enough so that it will easily roll up (about 1/4 in thick or slightly more).
2. Tear the bread up into small pieces and place pieces in food processor. Grind the bread to crumbs.
3. In a small bowl, combine the bread crumbs, garlic, parsley, and nutmeg. Season with pepper as desired.
4. Form the rolls by laying a slice of meat flat, then add a layer of sliced prosciutto (depending on thickness, may need to double layer), and then spread a small portion of the bread crumb mixture on top of the prosciutto. It should look something like this:
1. If you do not buy the meat pre-sliced, you will need to slice it thinly enough so that it will easily roll up (about 1/4 in thick or slightly more).
2. Tear the bread up into small pieces and place pieces in food processor. Grind the bread to crumbs.
3. In a small bowl, combine the bread crumbs, garlic, parsley, and nutmeg. Season with pepper as desired.
4. Form the rolls by laying a slice of meat flat, then add a layer of sliced prosciutto (depending on thickness, may need to double layer), and then spread a small portion of the bread crumb mixture on top of the prosciutto. It should look something like this:
5. Roll up the meat, starting with the small end (if one is smaller than other). Secure the roll by tying with kitchen twine, as pictured here (double knots are not necessary; I went to single ones after this):
6. Heat a few Tablespoons of olive oil in a 6 qt/deep pot, medium to medium high heat. Sear the rolls on all sides in batches, looking something like this:
Place all the seared rolls aside:
7. Add the butter to the pot and let it melt. Stir in the carrots, onions, and celery; cover, lower heat to med-low and cook until veggies are very soft but not browned (about 10 minutes).
8. Return the beef rolls to the pot and pour the wine over; turn up heat to med-high and boil for 15 minutes:
9. Transfer contents of pot to slow cooker (or leave on stove, if preferred) and set to low heat. Add tomato purée and sauce over rolls, then add sugar. Season with salt and pepper to taste.
10. Cook for 3 hours (or longer). When ready to serve, if a thicker sauce is desired, remove the rolls and boil for around 10 minutes.
My sauce was plenty thick enough for my taste:
If I were serving this for guests, I would cut the twine off before dipping up to serve. Since it was just for my family, we cut them off as we ate :)
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