Broccioline Composte

• 1 cup fine dry bread crumbs
• 1/2 cup milk
• 1 egg
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 lb. ground lean beef
• 2 hard-cooked eggs, sliced
• 1/2 cup diced celery, cooked
• 2 thick slices salami, diced (1/2 cup)
• 1/2 cup grated Parmesan cheese
• 1 small onion, sliced
• 1/2 cup olive oil
• 1 envelope creamy mushroom or creamy onion sauce mix

Combine in a mixing bowl the bread crumbs, milk, egg, salt and pepper. With a spoon or fork beat together; add ground beef; mix very thoroughly. Divide into 4 equal portions. Wet palms of hands and form each portion into a big ball.

Place a ball on cutting board, flatten into a 6-inch patty. Place a fourth portion of the sliced eggs, celery, salami, cheese and onion (cut into smaller piece if you wish) in a row in center of meat patty.

Fold over meat from sides and ends. Press together lightly to form a cylindrical roll. Repeat for each meat portion. Brown rolls on all sides, in hot olive oil.

Place browned rolls in a casserole. Discard oil in pan. Add 1/2 cup water to the brown residue in pan. Stir well; pour over meat rolls.

Cover; bake in a 350 degrees oven 1 hour. Remove meat to hot platter. Empty contents of envelope of creamy mushroom or onion sauce in a small saucepan.

Add liquid from casserole plus enough water to make 1 cup. Add to sauce mix; heat just to boiling, stirring constantly. Spoon over meat rolls.