Cucuruchos (Veal Rolls with Ham and Egg Filling)

Ingredients

• veal scallops
• jamón (cured ham)
• hard-boiled eggs
• parsley
• flour
• manteca (lard)
• caldo (broth)
• white wine
• onion
• peas
• cauliflower
• artichokes
• judías verdes (green beans)
• hard-boiled eggs

Instructions

1. Prepare very thin slices of veal. Combine finely chopped jamón (cured ham), hard-boiled eggs, and parsley to make a filling. Place a portion of this filling on each veal slice, roll it up, and tie securely with twine.
2. Coat the rolls in flour. Heat manteca (lard) until very hot and brown the rolls on all sides. Add caldo (broth from a cocido), white wine, and finely chopped onion. Bring to a boil, then simmer until cooked through.
3. While the rolls cook, prepare the vegetables separately: cook the peas, cauliflower, artichokes, and judías verdes (green beans) until tender. Hard-boil additional eggs for garnish.
4. Arrange the cucuruchos on a serving platter. Strain the cooking sauce and pour it over the rolls. Surround them with small clusters of the cooked vegetables, alternating with halved hard-boiled eggs.