For the roladine and the filling
For the base
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.