Italian stuffed veal rolls

Ingredients for 2 servings:

• 150 g wild mushrooms (mixed mushrooms)
• 4 shallots
• 1 bunch of parsley
• 1 slice(s) of toast
• 3 tbsp milk
• Pepper from the mill
• 50 g bacon cubes
• 1 egg(s)
• 4 thin roulades (veal roulades)
• 4 slice(s) bacon, thin slices
• 4 thin carrots
• 1 tbsp oil
• 20 g butter
• 3 tbsp mixed herbs
• 2 onions, chopped
• ¼ liter white wine
• 2 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Vitello involtini

Cook the carrots in a little water and briefly soak the toast in the milk. In the meantime, finely chop the parsley and shallots, then fry them with the squeezed toast, pepper, mushrooms, and bacon, then mix with the egg. Layer the meat with a slice of ham, the fried stuffing, and a whole carrot, roll it up, and fry in oil. Use toothpicks to join the meat together, or sear the meat along the seam first. Add the herbs, onions, and white wine and simmer for 50 minutes. Thicken the sauce with crème fraîche. You can, of course, omit the mushrooms or replace them with other vegetables. Serve with fresh white bread.