You need to have a good butcher in order to cook this dish.
This is because the quality of the meat is the decisive factor in its success.
Quality in this case refers not only to the meat itself, but also to the cut.
The butcher must cut the meat in a way that it can be spread as a rectangle.
I prepare a stuffing mix with dry onions, celery, garlic, sun dried tomatoes and leeks, and put them in a pan at a temperature that just removes half of their water content, evidenced by them becoming soft.
I spread the filling over the meat and roll it carefully so that no filling escapes from the fold.
I fold the meat tightly in oven paper and bake for 3 hrs (for a piece of meat weighing 3 kg) at a temperature of 200 Centigrade.
I cut in thick slices and serve hot.
Gastrolvios 