Ingredients: 1 thin slice of beef approx 800 gr (32 oz); 200 gr (8 oz) minced beef; 150 gr (6 oz) caciocavallo cheese; 100 gr (4 oz) mortadella; 3 hard boiled eggs; 100 gr (4 oz) breadcrumbs; 1 onion; 2 dl (6 fl oz) red whine; olive oil; vegetable broth; a pinch of salt and pepper.

Arrange the steak on a plane and beat it lightly if it seems too thick. Brush the top with olive oil and add the breadcrumbs, place the mortadella and put over the whole hard boiled eggs and slices of caciocavallo cheese, roll the meat on itself, making sure that the condiment remains inside. Now tie the meat roll with spago for food and give it a homogeneous form.

Take a roasting pan and sauté the onion. Put the meat roll in the saucepan and brown over high heat, add the wine and let it evaporate, reduce the heat and add the vegetable broth during the cooking time. Cook for about an hour and a half.

Once cooked, take out the meat roll from the pan and let it cool. Cut into slices and arrange on a platter, pour the broth with the onion and serve.