Rolled veal with herbs and mushrooms, preparation
1) Peel And chopped the shallots and put the dried mushrooms in warm water for 20 minutes. Wash the herbs, drain them and put them in a pan covered with a little salt; cook them for 2-3 minutes. Drain them, let them cool, squeeze and chop finely.
2) Do stew the shallots prepared in a pan with 20 ml of oil e 20 ml of water until they are transparent; unite the drained mushrooms and 1 ladle of their filtered water, add salt and cook covered for 5 minutes. Add the chopped herbs and cook for another 5 minutes.
3) Chop the marjoram. Roll out the slices of raw ham on a sheet of baking paper, one next to the other, overlapping them slightly. Place the open slice of meat on the bed of ham and flavor it with a pinch of salt, ground pepper and chopped marjoram; cover with the mushroom mixture.
4) Roll up meat and ham on the filling, helping you with the parchment paper below; tie the roast with several turns of kitchen twine. Transfer it in the pan with the remaining butter flakes, 4 tablespoons of oil and the garlic cloves. Bake in a preheated oven at 200 ° for 20 minutes. Lower the temperature a 180 °, pour the wine and continue for 40 minutes. Let the meat rest wrapped in aluminum foil for 10 minutes. Serve sliced with its cooking juices.