At Easter I make the rolls myself, I put them directly in the oven and I serve a fearsome dish, that’s all my family wants Italian Cuisine

How about preparing meat rolls for Easter? I make them myself, I fill them with 3 ingredients you can’t even imagine, a good and succulent dish that’s all my family wants.

Easter is celebrated tomorrow and if you want to tempt everyone, how about making meat rolls stuffed with provolone, cooked ham and mushrooms? An explosive and succulent second course. I make this second course every year in addition to the lamb with potatoes, so I keep everyone happy.

The preparation of this dish is quick and easy and I must say that it always amazes everyone, both adults and children, an explosive mix of aromas and aromas that will not disappoint anyone. Let’s see the sprint recipe together!

Meat rolls stuffed with ham, mushrooms and provolone, a riot of goodness at the table

No one will have ever tasted such a good dish, a mix of ingredients that will not disappoint anyone, in my house they are never missing at the table, I make them at least a couple of times a month. They usually accompany with baked potatoes.

Ingredients for 6 people

600 g of beef slices
200 g of provolone
200 g of cooked ham
150 g of frozen mushrooms
butter to taste
salt to taste
1 clove of garlic
extra virgin olive oil to taste
rosemary to taste
bay leaves to taste
fresh parsley to taste
food thread to taste

Meat rolls stuffed with ham, mushrooms and provolone

To prepare these meat rolls, we start by cutting the cooked ham into strips, the provolone into slices and then put the garlic and extra virgin olive oil in a pan.

Add the mushrooms and let them brown, add salt and then after a few minutes set aside. We put the cooked ham, provolone, mushrooms on each slice of meat and wrap the meat and close with food string.

We gradually place the meat rolls in a baking dish covered with baking paper, drizzle some oil, add the rosemary, bay leaf, chopped parsley and salt. Add the butter in pieces and then close the baking paper in foil and cook in the oven at 180° for 20 minutes.

Read also: Rustic pizza filled with artichokes and potatoes? I follow Benedetta Rossi, a riot of flavors and aromas that you can’t even imagine

Read also: I make a stuffed meatloaf for Easter | I prepare it, I bake it and if I don’t hurry there’s never a piece left for me

It is advisable to occasionally open the baking paper and moisten the meat rolls with the sauce released during cooking.

Read also: I put some artichokes and lamb in the casserole, then I finish it in the oven: the Sardinian recipe is unparalleled, fragrant and tender, it melts in the mouth

Once cooking is finished, turn off the heat and remove the baking paper and serve the meat rolls with potatoes or another side dish.

Enjoy your meal!

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