1kg Veal meat
q.s. Emmenthal cheese
20 g. Parmiggiano Reggiano Cheese
q.s. Bread crumbs
Prepare the broth Casamia following the instruction on the package. In the meantime, open up the veal meat like a book. Mix the Artichoke cream with the breadcrumbs and grated Parmesan and spread it on the meat. Place the slices of wild boar mortadella and slices of emmenthal cheese on top. Roll up the veal and tie it with kitchen string; season the meat with Herb salt and extra virgin olive oil and then bake. When cooked, cut the roast into slices and transfer it to a serving dish. Complete by adding toasted sesame seeds and serve.
Utilizzare Pangrattato riportante in etichetta la dicitura senza glutine.