3 cups of cooked rice with garlic and salt
250g of ground beef (twice)
2 eggs
1/2 cup of milk
1 tablespoon of butter
1 medium-sized onion, finely chopped
1/2 teaspoon of grated nutmeg
1 teaspoon of salt
2 tablespoons of breadcrumbs
200g of ham, sliced
150g of mozzarella cheese, sliced
150g of black plums, pit removed, cut in half
For the sauce
1 tablespoon of granulated sugar
1 tablespoon of butter
1 tablespoon of cornstarch
1 cup of white wine
A pinch of salt
3 cups of cooked rice with garlic and salt
250g of ground beef (twice)
2 eggs
1/2 cup of milk
1 tablespoon of butter
1 medium-sized onion, finely chopped
1/2 teaspoon of grated nutmeg
1 teaspoon of salt
2 tablespoons of breadcrumbs
200g of ham, sliced
150g of mozzarella cheese, sliced
150g of black plums, pit removed, cut in half
For the sauce
1 tablespoon of granulated sugar
1 tablespoon of butter
1 tablespoon of cornstarch
1 cup of white wine
A pinch of salt
In a blender, place the egg, milk and blend for a little bit
Add the rice gradually, stirring with a wooden spoon until it forms a consistency of dough
Transfer this mixture to a bowl, add the butter, onion, beef, salt and nutmeg
Mix well
Add the breadcrumbs and mix again until it forms a homogeneous mass
Roll out the dough on a lightly floured surface, forming a rectangular shape
Cover with a layer of ham and top with a layer of mozzarella cheese
Place two plum halves on top, leaving a 10cm gap between them
Roll up the dough, starting from the wider end
Transfer the roll to an ungreased baking dish and bake at moderate heat (180°C) for 40 minutes or until golden brown
While this is happening, prepare the sauce: in a small pan, place the sugar and let it caramelize
Add the butter and cornstarch and mix well
Add the wine and salt and let it simmer until it forms a creamy consistency
Remove the roll from the baking dish, let it cool slightly, arrange it on a serving plate, cut into slices and serve with the sauce.
