Veal Stuffed With Herbs

Preparation:

Preparation: Wash and clean the chicory. Pour a little water into a pot, put it on the fire and add a pinch of salt. When the water boils, add the chicory. Cook for 34 minutes and then drain. Cut it into tiny pieces. Now peel the egg and then separate the egg white from the yolk. Put the yolk in a bowl, add the two tablespoons of Parmesan and the chicory. With a fork mix the egg yolk, parmesan and chicory. Then move on to the meat. Take the slice of rump, and pound the meat until it has spread and thinned. Salt the meat on both sides. Place the slice of meat on a wooden chopping board and sprinkle the chicory mixed with the egg and Parmesan on top. Then add a teaspoon of marjoram leaves. Roll the meat into a large roll and tie it. Now place the roll on a baking sheet and add the 4 tablespoons of oil. Put the pan on the fire and cook over high heat until the meat turns golden. Remove the meat from the heat. Separately, cut the carrot into disks, the celery into small pieces and the onion into 4 parts. Add the carrot, celery and onion to the meat, a sprig of rosemary and 3 sage leaves. Finally, wet the meat with half a glass of white wine. In the meantime, heat the oven to 200 degrees and bake the pan for about an hour. Remove the meat from the oven, place it on a cutting board and let it cool. Cut the roast into not too thin slices. Remove the rosemary and sage from the cooking sauce left in the pan. Pour the cooking sauce, carrots, celery and onion into a blender, or into a vegetable mill. Blend at maximum speed for one minute. Arrange the meat on a serving plate and serve it with the sauce obtained.