SICILIAN STUFFED VEAL ROLL

Preparation Method :

• Mix the ground beef and sausage meat in a large bowl. Add the beaten egg, pecorino, parsley, onion, garlic, salt, and pepper, and combine well.
• Place the slice of beef flat between 2 sheets of parchment paper and beat gently with a meat tenderizer until about ¼ inch (5 mm) thick. Be careful not to tear it.
• Lay the meat out flat and cover with the prosciutto and pancetta. Spread the ground meat mixture over the top, leaving a narrow border around the edge.
• Slice the pointed ends off the eggs and place them "nose to tail" down the middle of the meat. Lay the provolone cheese on either side of the eggs. Carefully roll up, bringing one "long" side over the eggs. Tie with string at regular intervals.
• Heat the oil in a large, flameproof casserole, and carefully brown the meat roll all over. Pour the wine over the top and cook, uncovered, until it has evaporated.
• Add the diluted tomato paste. Cover and simmer over very low heat for about 1 hour, turning several times.
• Just before serving, remove the string and transfer to a heated serving platter. Carve at table into slices about ¾ inch (2 cm) thick, spooning some of the cooking liquid over each serving.