Bracioline alla Pugliese

Preparation:

Preparation: Stuff the slices of meat with the minced garlic, the parsley, the parmesan and season with salt and pepper. Drizzle with 1 drizzle of oil, roll up, form rolls and close them with a toothpick. Brown in a pan with some oil, deglaze with Franciacorta and, once the meat is perfectly browned, serve with a songino salad dressed with oil, salt, pepper, balsamic vinegar and dried fruit.