Roast Stuffed With Wurstel

Preparation:

Preparation: Beat the eggs in a bowl with the parmesan cheese, the necessary salt and a grind of pepper; pour the compound obtained into a pan greased with a knob of butter and rotate the container from all sides in order to obtain a thin omelette, which you will brown evenly on both sides. Blanch the frankfurters in boiling water, drain them and, if necessary, peel them. Spread the slice of meat out on the work surface and flatten it slightly, sprinkle it with salt and pepper and cover it with the prepared omelette; arrange the three frankfurters on top and sprinkle them with the chopped parsley, roll up the slice to obtain a compact roll, sew the edges together with a needle and thread and tie it up with kitchen string. Place the roast in a casserole with the remaining butter, oil and rosemary and let it brown over moderately high heat for 7-8 minutes, turning it on all sides so that it browns evenly. Wet it with the wine and raise the heat to favor its evaporation, add salt and pepper, pour over the boiling broth and continue cooking at minimum for about 1 hour in a covered container. When the roast is cooked, remove it from the heat, remove the string and cut it into slices; arrange these on a serving plate, on which you have already placed a bed of buttered spinach, and serve with the tomato sauce mixed with the cooking juices.