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Beef Birds: Uccelletti Scappati
Recipe copyright 2000, Mario Batali. All rights reserved.
12 (3/4-inch) thick slices of eye-round beef
12 slices prosciutto
12 sage leaves
12 slices Italian round peasant bread, cut into cubes
1/2 pound pancetta, cut into 1-inch cubes
Extra-virgin olive oil
Salt and pepper, to taste
Preheat the grill or broiler.
Cover each slice of beef with a slice of prosciutto, place a sage leaf in the
middle of each slice of prosciutto, and roll up, securing the rolls on wooden
skewers, alternated with chunks of bread and pancetta cubes. Brush the meat with
the olive oil, season with salt and pepper and cook on the grill or under the
broiler until the beef is cooked through.