Stuffed Roast alla Reggiana

Preparation:

Preparation: Carefully wash the spinach, cook them in a saucepan with only the water left between the leaves from washing and a pinch of salt for about 20 minutes; then drain them, squeeze them well and sauté them in a pan with a knob of melted butter; remove them from the heat and sprinkle them with three tablespoons of grated Grana Padano. In a bowl, beat the eggs with salt, pepper and the rest of the Grana; pour the mixture into a pan greased with butter and cook for a couple of minutes on each side, so as to obtain a large, thin omelette. Spread the slice of meat out on the work surface, flatten it well with a meat tenderizer and cover it, in order, with the sliced bacon, the spinach and the omelette. Roll up the slice of meat on itself, sew the edges with a needle and thread and wrap the roll obtained 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, cut it into slices, distribute these on individual plates, wet them with the cooking liquid and serve immediately, garnishing the dish with fresh vegetables as desired.