Originally Posted by GotGarlic
Have you posted a recipe for the rollatini? Sounds good.
I don't really have a recipe. I take thin sliced sirloin, pound it out if too thick (should be about 1/8" thick), a slice of provolone, slices of pepperoni, fresh basil leaves and sliced crimini mushrooms. Roll it up, sealing it with tooth picks as best I can to keep the cheese from leaking out, but it doesn't matter if some leaks out into the sauce. I brown them off, put them in a baking dish with marinara, foil and oven braise until tender (350 F). Remove the foil, top with provolone and back in the oven to melt the cheese. Pull the tooth picks before serving. I prefer spaghetti ragotti to serve the sauce and rollatini with.
Depending on my mood, I may marinade the meat in olive oil, garlic and balsamic before making the rolls. Otherwise, I just season the meat with S&P before rolling.