Stuffed Roast with Ham

Preparation

1. STEP 1 OF 7

   Beat the eggs in a bowl with the necessary salt, a grind of pepper, and a pinch of nutmeg. Add the breadcrumbs and grated Grana cheese.

2. STEP 2 OF 7

   Melt a knob of butter in a non-stick pan, pour in the egg mixture, and cook on both sides for 3-4 minutes over moderate heat to obtain a wide and thin omelet.

3. STEP 3 OF 7

   Place the slice of meat on the work surface and flatten it slightly with a meat mallet. Sprinkle with salt and pepper, lay the sliced ham on top, sprinkle with chopped parsley, and cover everything with the omelet.

4. STEP 4 OF 7

   Roll the slice of meat onto itself and insert the obtained roll into the appropriate netting.

5. STEP 5 OF 7

   Heat the oil and the rest of the butter in a saucepan, add the roast, and let it brown over high heat for 7-8 minutes, turning it on all sides until it has a nice golden color.

6. STEP 6 OF 7

   Then pour in the wine and let it almost completely evaporate. Add the boiling broth, cover the pot, lower the heat to a minimum, and continue cooking for about an hour, taking care to turn the roast from time to time and add a drop of hot water if the cooking liquid tends to dry out too much.

7. STEP 7 OF 7

   At the end

Suggestions

• Oven

• Cutting Board

• Knife

• Pan

• Bowl

General Information

Analysis

Macronutrients (100 gr)