Stuffed Roast With Ham

Preparation:

Preparation: Beat the eggs in a bowl with the necessary salt, a grind of pepper and a little grated nutmeg, add the breadcrumbs and grated parmesan. Melt a knob of butter in a non-stick pan, pour in the egg mixture and cook on both sides for 3-4 minutes over moderate heat, so as to obtain a large and thin omelette. Place the slice of meat on the work surface and flatten it slightly with the meat tenderizer, sprinkle it with salt, pepper and place the sliced ham on top, sprinkle it with the chopped parsley and cover everything with the omelette. Roll up the slice of meat on itself and insert the roll obtained in the special net. Heat the oil and the rest of the butter in a saucepan, add the roast and leave it to brown over high heat for 7-8 minutes, turning it on all sides until it turns golden brown. Then wet it with the wine and let it consume almost entirely, add the boiling stock, cover the container, reduce the heat to a minimum and continue cooking for about an hour, taking care to turn the roast from time to time and add a drop of hot water, if the cooking liquid tends to consume too much. At the end, remove the net from the roast, cut it into not too thin slices and serve it with the filtered cooking juices.