second courses from Italy
translated by Italian with
Meat rolls stuffed with ham and cheese
Beat the veal slices on a cutting board and have, for each slice of meat, a slice of ham and cheese slices.
Roll up the meat on itself to form the roll, closing the ends with toothpicks.
Bake the rolls in a pan with hot oil and low flame, preferably with a lid. Halfway through cooking, sprinkle everything with white wine.