Made it a few times, IMO 1/4 cup olive oil was too much, second time 2 TBs worked for me. I added fresh bread crumbs with the cheese as first layer on the meat interior, also used arrugala and shallots in the stuffing, (if and when I use spinach I'll saute it first) subbed virginia ham for the prosciutto. Had no problem with the garlic. Tied the rolls with folded strips of aluminum foil a la Jacques P. I did grate my own Parmesan and I subbed for the mozzarella according to what I had in the fridge. Easy to make, easy to improvise and impressive when sliced and served.
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Made it a few times, IMO 1/4 cup olive oil was too much, second time 2 TBs worked for me. I...