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.
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.