Vitello farcito al herbal scent

Wash and clean the chicory.

Pour a little water in a pan, put it on the heat and add a pinch of salt.

When the water boils, add the chicory.

Cook for 34 minutes and then drain.

Cut it into tiny pieces.

Now the egg shell and then separated the egg white from the egg yolk.

Put the egg yolk in a bowl, add two tablespoons of parmesan and chicory.

With a fork, stir the egg yolk, parmesan and chicory.

Passed then to the meat.

Take slice of topside, and beat the meat until it is enlarged and thinned.

Salt the meat on both sides.

Place the steak on a wooden cutting board and sprinkle the chicory mixed with egg and Parmesan.

Add a teaspoon of Marjoram leaves.

Meat rolled up to form a large roll and tie it.

Now put the roll on a baking tray and add the 4 tablespoons of oil.

Put the pan on the stove and cook over lively heat until meat is browned.

Remove the meat from the fire.

Aside from cut the floppy carrot, stick of celery and onion in 4 parts.

Add to meat the carrot, celery and onion, a sprig of Rosemary and Sage leaves 3.

Finally wet the meat with half a glass of white wine.

Meanwhile you heat the oven to 200 degrees and bake the pan for about an hour.

Remove the meat from the oven, pull it over babies on a cutting board and let cool.

Cut the roast into slices not too thin.

From the cooking juices, which remained in pan, remove the Rosemary and Sage.

Pour the cooking sauce, carrots, celery and onion in a blender or in a food mill.

Blend at maximum speed for one minute.

Place the meat on a serving dish and serve with the sauce.