Ingredients
800 g of rump of veal in a unique slice
700 g of spinaches
100 g of sliced bacon
2 eggs
80 g of grated Parmigiano Reggiano
120 g of butter (also half extra-virgin olive oil and half butter)
salt and pepper
How to do
Prepare a broad and thin omelette, with eggs, Parmigiano Reggiano, salt and pepper. Accurately clean the spinaches, let them cook in a saucepan with the only water still in the leaves, then drain and squeeze them, and make them sauté in the pan with some butter, Parmigiano Reggiano and salt. Stretch the slice of meat on a chopping board and cover it with the sliced bacon, the omelette and the spinaches, leaving a broad edge apart. Roll the slice of meat on itself, sew its edges with needle and thread and wrap up the roll keeping it still through a thread or a net.
Put the roast into a saucepan and let it brown in a bottom of oil and butter flambé for 5-6 minutes, until it becomes coloured, then dry with a glass of water (or broth), cover with the lid and cook for about one hour. Should the meat get dry too much, add water or broth. At the end of the cooking, get out the net or the thread, thickly slice the roast and serve spreading through the cooking bottom.
repare a broad and thin omelette, with eggs, Parmigiano Reggiano, salt and pepper. Accurately clean the spinaches, let them cook in a saucepan with the only water still in the leaves, then drain and squeeze them, and make them sauté in the pan with some butter, Parmigiano Reggiano and salt. Stretch the slice of meat on a chopping board and cover it with the sliced bacon, the omelette and the spinaches, leaving a broad edge apart. Roll the slice of meat on itself, sew its edges with needle and thread and wrap up the roll keeping it still through a thread or a net.
Put the roast into a saucepan and let it brown in a bottom of oil and butter flambé for 5-6 minutes, until it becomes coloured, then dry with a glass of water (or broth), cover with the lid and cook for about one hour. Should the meat get dry too much, add water or broth. At the end of the cooking, get out the net or the thread, thickly slice the roast and serve spreading through the cooking bottom.repare a broad and thin omelette, with eggs, Parmigiano Reggiano, salt and pepper. Accurately clean the spinaches, let them cook in a saucepan with the only water still in the leaves, then drain and squeeze them, and make them sauté in the pan with some butter, Parmigiano Reggiano and salt. Stretch the slice of meat on a chopping board and cover it with the sliced bacon, the omelette and the spinaches, leaving a broad edge apart. Roll the slice of meat on itself, sew its edges with needle and thread and wrap up the roll keeping it still through a thread or a net.Put the roast into a saucepan and let it brown in a bottom of oil and butter flambé for 5-6 minutes, until it becomes coloured, then dry with a glass of water (or broth), cover with the lid and cook for about one hour. Should the meat get dry too much, add water or broth. At the end of the cooking, get out the net or the thread, thickly slice the roast and serve spreading through the cooking bottom.
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