Stuffed Roast with Ham

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.

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.

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.

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

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.

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.

At the end