Truffled Veal Roast

Ingredients

• 1 piece veal skin
• ground veal (picadillo)
• jamón (cured Spanish ham)
• truffles
• salt and garlic marinade for veal
• equal parts water and white wine
• 1 sprig thyme (tomillo)
• 1 sprig spearmint (hierbabuena)

Instructions

1. Marinate the ground veal in an adobo (salt and garlic marinade) for more than 2 hours.
2. Cut the jamón into long thin strips.
3. Stretch a large sheet of veal skin thin and smooth. Begin layering: first a layer of the marinated ground veal, then a layer of jamón strips, then scatter small pieces of truffle. Repeat these layers until the skin is covered, alternating veal, ham, and truffle pieces throughout.
4. Roll and wrap the skin tightly, then sew it closed with thread. Wrap the whole roll in a clean white cloth.
5. Place the wrapped veal into a cazuela (earthenware cooking vessel) containing equal parts water and white wine. Add a sprig of thyme and a sprig of spearmint.
6. Braise for 1½ hours, covered, until the meat is very tender.