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DIAFRAMMA ROLLÉ - The perfect recipe to amaze



We present a recipe with an extra spark , featuring a cut that has been enjoying increasing success lately: diaphragm rolls.




INGREDIENTS


  • Onions

  • Diaphragm

  • Butter

  • Madeira

  • Fresh spinach

  • Soft cheese



PREPARATION


The diaphragm roll we want to cook is filled with spinach, cheese, and caramelized onions.


To prepare it, we start with the onions.

To caramelize them, simply cut them as you like, sauté them in a knob of butter, add the Madeira, and continue cooking until they have a creamy consistency.



Blend onions with Madeira


While the onions are cooking, let's focus on the diaphragm.

To prepare it, we start by using a meat tenderizer to even out the width and thickness of each piece of meat.


Cut some soft cheese into thin, even slices; whatever you prefer, as long as it melts easily.



Cutting the cheese


Once the onions are well caramelized, remove them from the heat and let them cool. Add the fresh spinach and mix the spices to your liking: we made our Gourmet rub.


Once all the ingredients are prepared on the table, we are ready to create the rolls.


We lay out a piece of diaphragm on the cutting board, sprinkle one side with the chosen rub and add the caramelized onions, without overdoing it, to envelop everything without too much difficulty.

Then add the fresh spinach and the cheese slices.



Seasoning the roll


Firmly roll the diaphragm into a compact roll and tie it with string to hold it in place. When tying the knot, we recommend crossing the two ends twice, rather than crossing them once, as when tying your shoelaces. This will keep the first knot firmly in place and allow you to secure it with a subsequent double knot.



tying the roll with string


Make sure to tie the string twice, equidistantly. This will ensure the string is secure, and if it's too loose, you can cut the roll in half, creating two rolls.

If we follow the steps carefully, the result will be visually very pleasing.



Roll finished and divided in half

To cook, preheat the barbecue to 220°C, because we need indirect cooking at a high temperature to sear the meat and prevent it from drying out.


We will remove them from cooking around 55-60°C at the core: this way the meat will be rare and the cheese well melted, but not fried.

While cooking, turn them on both sides so as to sear the rolls evenly, always looking for the hottest part of the grill.



Cooking the rolls


Once sliced, they are beautifully juicy, and with the first bite, we will discover a complete flavor: the sweetness of the onion, the crunchiness of the spinach, the bold flavors of the spices, and the richness of the melted cheese will stand out.



Cutting and tasting the rolls


The diaphragm is still pink at the heart and the aroma of grilled meat is a constant, but mixed with the other ingredients it takes on a whole other flavor.

You try it too!

 
 
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