Roast Stuffed With Vegetables

Preparation:

Preparation: Clean the spinach and prepare it as indicated in the 'Reggiana Stuffed Roast' recipe; separately boil the scraped and peeled carrots, the well-cleaned green beans and the potatoes still in their skins; drain all the vegetables when they are cooked al dente and peel the potatoes. For the omelette, beat the eggs in a bowl together with the salt, pepper and 2 tablespoons of parmesan cheese, cook the mixture in a pan with a knob of butter for a couple of minutes on each side. Flatten the slice of meat, add salt and pepper, cover it with the omelette and spread the spinach over it, forming a compact layer; lay them on top, alternating them and pressing them onto the spinach, carrots and green beans, arrange the potatoes one after the other in the centre, lengthwise. Wrap the slice of meat around the potatoes, very delicately so as not to move the vegetables; sew the edges with a needle and thread and insert the roll in the special net. Put the roast in a casserole with the remaining oil and butter and brown it evenly over high heat for 5-6 minutes, so that it browns well; wet it with wine and let it consume almost entirely, sprinkle the meat with salt and pepper, cover the container, reduce the heat to a minimum and continue cooking for about 1 hour, taking care to add the hot broth a little at a time and turn every so much roast. At the end, remove the net and the thread from the roll and cut it into slices, distribute these on individual plates and serve with the cooking liquid and with a side dish of duchess potatoes.