[Red Badger]

Amazing! I'm FReeping with an Iron Chef!...........

[SAJ]

Nah, not SAJ. That'd be our FR colleague Carlo3b (you ever need a recipe, ask him, for sure!), but thanks for the kind thought. I'm just a cooking freak and hobbyist, although I will say the dishes I make do tend to vanish pretty quickly.

Rouladen/braciole/rollups are all easy. Thin meat (btw, malleting the meat will usually make a more consistent texture than slicing it will. Easier to handle, less likely to disintegrate...tip for the day...better still, slice THEN mallet!), some tasty stuff to stuff it with, toothpicks or butcher's twine to hold it together. Sometimes you cook it, sometimes you don't, depends on what you're making. There are as many variations on this approach/procedure as you'd ever care to try.

Or, what the heck, invent a few of your own!

Buon appetito!