45 gr Butter
150 gr Cooked ham
50 gr Parsley
550 gr Sliced veal
Sage & Rosemary
Salt and Pepper
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.
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.
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.
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.