Stuffed roast (2)
Instructions
In a bowl put eggs; season with salt, pepper and mix with the chopped ham, grated Parmesan cheese, carrot and celery cut in small pieces; Harden the mixture in a pan greased with very little dietary oil.
Cut the meat in the middle to form almost a big steak, insert the previously compound and close firmer meat binding it with a string.
Take a casserole whose roast does not occupy more than 2/3 capacity, place to warm up on a moderate flame until it has reached the right degree of heat, then place the roast without worrying if it sticks to the bottom (will come off after a few minutes alone); upside down, indorarlo from all sides, sprinkle with the white wine and join dietetic oil remaining.
Close the lid and cook for 1 hour and 10 minutes.
Ingredients and dosing for 4 persons
- 800 g of veal
- 200 g of ham
- 100 g of grated parmesan cheese
- 2 whole eggs
- 1 carrot
- 1 stalk of celery
- 1 sprig of parsley
- 2 glasses of white wine
- 1 tablespoon of dietary olive oil
- Salt
- Pepper