Stuffed Beef Roll

Preparation:

Preparation: Beat the egg with a pinch of salt and pepper and with the grated cheese. Put a pan on the heat with 1 tablespoon of oil, pour the mixture and cook a thin omelette. Beat the slice of beef with a meat mallet, spreading it as much as possible, then place the omelette, the speck slices and the carpaccio slices on top. Roll up the slice of beef tightly, tightly tying the filling. Sew the roll together using a large kitchen needle and strong white thread. Then tie it in several places like a salami to prevent it from breaking during cooking. Heat 4 tablespoons of oil in a pyrophile and brown the roll so that it takes color over the entire surface. Sprinkle it with white wine, add salt and pepper; when the wine has evaporated transfer it to the oven at 180 degrees and finish cooking basting it from time to time with its sauce and a little broth.