Roladine

Preparation:

Preparation: Take the vegetables for the filling (parsley, yellow pepper, garlic, chilli pepper, carrots, celery, onion) and chop them with a crescent. In winter you can use pickled peppers that the farmers put in wooden tubs in November and keep until spring. Spread the slices of meat well and pound them if the butcher hasn't already done so: cover them with the chopped vegetables and lightly salt them. Wrap them like a salami and tie them with kitchen string. In the pan put a coarsely chopped onion, carrot and celery, a little olive oil and a pinch of salt: heat and arrange the rolls for cooking. Continue over low heat until the meat is lightly browned, basting with white wine and broth alternately and turning the rolls often. They are served hot covered with their cooking sauce. Recommended wine: Roero.