Veal Breast With Herbs

Preparation:

Preparation: Have the veal breast prepared by the butcher so that you can roll it up. Beat the eggs, add salt, add the cheese and make an omelette. Place it on the open slice of meat. Prepare a trite of ribs (previously blanched), parsley, basil, cooked ham and, if you like, the clove of garlic. Sprinkle the mixture on the pancake. Salt and pepper. Roll up the meat and tie it with white kitchen string. In a saucepan, heat oil and butter, let the roll brown on all sides, add salt. Pour in the broth and cook covered, over low heat, for an hour and a half. Turn the meat occasionally and wet it with the sauce. Remove from the heat, let the roast rest for 10 minutes, untie it and cut it into slices. Accompanying wines: Caldaro “Classico Superiore” DOC, Rosso Conero DOC, Falerno Del Massico Rosso DOC.