Ingredients
Scale
3 eggs
12 slices of beef or veal meat
24 slices of provolone cheese
24 slices of bacon
2 – 3 sprigs of rosemary
half a glass of white wine
Instructions
- Boil the eggs in hot water for at least 10 minutes.
- In the meantime, arrange the meat slices on a work surface and layer each of them with 2 slices of provolone and 2 slices of bacon.
- Peel the hard boiled eggs and cut each of them into 4 wedges.
- Place one egg wedge on one end of each slice of meat and roll it up.
- Secure the meat rolls with kitchen twine or toothpicks, then add them to a lightly oiled large skillet. Add the rosemary sprigs and turn on the heat.
- Cook for about 15 minutes.
- When the meat begins to brown, add half a glass of wine to deglaze. After it has evaporated, flip the rolls over with a wooden spoon or spatula and cook them on all sides. Also add half a glass of water every once in a while.
- After the 15 minutes have passed, taste one of the rolls to check that they are done, and then remove the pan from the heat.
- Enjoy.
- Prep Time: 10
- Cook Time: 25
- Category: Meat
- Method: Cooked
- Cuisine: Italian