- 1 slice of veal rump of about 500 gr
- 400 gr of chopped meat
- 50 gr of breadcrumbs 
- 5 eggs (3 hardboiled)
- 50 gr of grated parmigiano cheese (or pecorino)
- salt and black pepper as needed
- nutmeg
- a small bunch of parsley 
- 100 gr of caciocavallo cheese
- 100 gr of salami
- 1 onion
- extra virgin olive oil
- 1 glass of white wine
- 200 gr of tomato paste
- Cooking string



Mix the chopped meat with two eggs, grated parmigiano cheese, chopped parsley, salt and pepper, a light coating of nutmeg and breadcrumbs. The mixture should be soft. Place the slice of veal on a cutting board and lay down the filling previously prepared and add the salami, slices of caciocavallo and hardboiled eggs in a row. Wrap the meat in the shape of a large salami. Tie with the cooking string, ensuring that the filling remains inside. Brown the chopped onion in a saucepan, place the meat roll and evenly brown it. Simmer with wine at a high flame, add the tomato paste diluted in warm water (it should cover the rump); add salt and pepper as needed and some sugar. Cook for about an hour. Once cooked, allow rump to rest to lower the temperature, remove cooking string, and cut in slices, place on a serving dish, baste with the hot tomato sauce and serve. The same tomato sauce is also a great condiment for pasta.

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