Brociolone Alla Palermitana

Preparation:

Preparation: Flatten 300 g of rump with a meat mallet, stuff with half of the remaining minced meat, the slices of minced ham and the diced caciocavallo. Form a roll, tie with kitchen string and brown in a pan with oil. Season with salt. On the side, cut the remaining meat into cubes, brown it in a pan with the celery and diced carrot, deglaze with the red wine and once it is cooked, blend and then filter the sauce. Scalp the brociolone, coat it with the sauce obtained and serve.