Recipes
The Roladine

Take the vegetables for the filling (parsley, yellow pepper, garlic, hot pepper, carrots, celery, onion) and mince them.
Put the veal slices on a table and cover them with the minced vegetables.
Add a little salt, wrap them up as a salami and tie them.
Put in a pan some roughly minced onion, carrot and celery, a little olive oil and some salt: warm up that mix and put the meat in the pan.
Cook them on a slow fire washing them down with white wine and stock from time to time and turnong then over often.
Serve hot, covered with the sauce in the pan.