Baked meat-stuffed pasta rolls (Rotoli di carne al forno) from The New Mediterranean Jewish Table: Old World Recipes for the Modern Home (page 163) by Joyce Goldstein

  • ground beef
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for dry Marsala wine, ground veal for ground beef, Italian 00 flour for unbleached all-purpose flour, and fine cornmeal or Wondra flour for semolina flour.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic tomato sauce (Salsa di pomodoro)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for dry Marsala wine, ground veal for ground beef, Italian 00 flour for unbleached all-purpose flour, and fine cornmeal or Wondra flour for semolina flour.

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