Rolls Of Veal Topside Emiliana Style

Preparation:

Preparation: Finely chop the carrot with the onion, bacon, ham, garlic and parsley. Pour the minced meat into a saucepan, add the grated Parmesan cheese, the breadcrumbs, the whole egg, a few pinches of salt and pepper and mix to obtain a well blended mixture. Flatten the rump slices with a meat tenderizer, salt and pepper them lightly and spread a little of the prepared mixture over them. Roll up the slices on themselves and tie them with a white string. Pass the rolls in the flour and shake them to remove the excess. Put the butter on the fire with a few spoonfuls of oil and let them warm up; place the rolls on top and let them brown, turning them occasionally. When they are golden, add the tomatoes previously blanched in boiling water, peeled and sieved. Drizzle them with the broth, cover and cook for at least an hour, stirring occasionally. Arrange the rolls on a hot serving plate and sprinkle them with the well-reduced and hot cooking sauce. Serve them immediately on the table.