Rainbow Roast Veal

  • Difficulty: experienced


45 gr Butter

150 gr Cooked ham

2 Eggs

50 gr Parsley

550 gr Sliced veal


  Olive oil

  Sage & Rosemary

  Salt and Pepper


Step 1

Beat the meat slices and trim the edges with a knife so that they are all the same; place the cuttings on top of the meat and cover with the cooked ham.

Step 2

Clean and finely chop the parsley. Break the eggs into a bowl, add the parsley, 2 tablespoons of milk, the grated cheese and salt and pepper to taste, mixing carefully.

Step 3

Pour the mixture into a pan with a drop of olive oil, leave to solidify and then flip onto the other side; when cooked, leave to cool.

Step 4

Place the omelette on the ham, roll into a spiral and secure the roast well, placing a few sprigs of rosemary and sage between the string and the meat.

Step 5

Season with salt and pepper to taste, place the roast in an oven dish, sprinkle with olive oil and dot with a few knobs of butter. Place in the oven.