Roast Stuffed Beef Roulade

Ingredients

• g beef slice (braciuola)
• g lean milk-fed veal
• g prosciutto (fat and lean)
• g salted tongue
• g grated Parmesan
• g butter
• chicken livers
• egg
• fist-sized piece fresh bread crumb
• soffritto aromatics
• broth
• salt and pepper
• olive oil and salt

Instructions

1. Make a soffritto (walnut-sized onion, celery, carrot, parsley) in the butter; add the veal in pieces and the chicken livers with a little salt and pepper, cooking with a little broth.
2. Lift the meat out dry and chop it fine; in the pan juices make a firm bread mush (pappa) with the bread crumb, adding broth if needed.
3. Combine chopped meat, mush, egg, Parmesan, and diced prosciutto and tongue into one stuffing.
4. Dip the beef slice briefly in water, beat and flatten it, place the stuffing in the middle, and roll it up.
5. Tie tightly like a salame, lengthwise then crosswise; spit-roast with oil and salt. Serves six or seven.