Stuffed Roast With Egg

Preparation:

Preparation: Prepare the spinach and the omelette as indicated in the 'Reggiana Stuffed Roast' recipe. Then clean the mushrooms and chop them coarsely, also chop the bacon and the garlic and put everything in a saucepan with a knob of butter and the minced meat; let it brown over a moderate heat for about ten minutes, remove the fried from the heat and let it cool down. Add a beaten egg and the chopped parsley, season with salt and sprinkle with freshly ground pepper. Flatten the slice of meat, cover it with the omelette and the spinach, spread the mixture of meat and mushrooms over them and place the shelled hard-boiled eggs lengthwise in the centre, one on top of the other; gently wrap the slice of meat around the eggs, trying to keep them in the centre, sew the edges together with a needle and thread and insert 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 and cut it into slices, then serve it with the cooking juices, accompanying it with a seasonal salad.