Roast stuffed with sausage
Instructions
Beat the eggs in a bowl with the Parmesan, salt and a ground pepper; pour the mixture into a greased pan with a knob of butter and turn the pan on all sides in order to obtain a thin omelette, you browned evenly on both sides.
Cook the sausage in boiling water, drain and Peel if necessary.
Lay the steak on the worktop and appiattitela slightly, sprinkle with salt and pepper and cover with the prepared omelette; move over three sausage and sprinkle with the chopped parsley, roll up the slice on herself in order to get a compact, cucitene roll the flaps with needle and thread and tie it with a string.
Place the roast in a pan with the remaining butter, oil and Rosemary and let it Brown a moderately brisk heat for 7-8 minutes, time from all parties because you colorisca evenly.
Sprinkle with wine and raise the heat to evaporate, add salt, pepper, washed with boiling broth and continue cooking for 1 hour in covered container.
When the roast is cooking, remove coupling from heat, remove the Twine and cut it into slices; place these on a serving dish, on which you have already placed a bed of spinach with butter, and serve with the tomato sauce mixed with cooking.
Ingredients and dosing for 4 persons
- 800 g of veal breast (sliced from 800 g)
- 2 eggs
- 3 great pork sausages
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of chopped parsley
- 50 g of butter
- 10 cl of olive oil
- 20 cl of broth
- 1/2 cup of dry white wine
- 400 g of spinach in butter
- 30 cl of tomato sauce
- Salt
- Pepper