4 slices veal,
80 g scamorza cheese,
8 slices Franciacorta Lonzino,
4 tabsp. extra virgin olive oil,
Salt to taste,
Pepper to taste,
4 x 4 cm sprigs of fresh thyme,
A pinch of roast flavouring (optional)
Beat out the 4 slices of veal and spread two slices of Franciacorta Lonzino and 20 g of scamorza on each slice.
Take the end of a slice of veal and roll it up, starting from the short side. Do the same with the other three slices. Fasten the rolls with skewers or toothpicks (otherwise, they can also be tied with kitchen string). Take care to ensure that the ends are folded over so that the cheese filling cannot run out during cooking. Pour the oil into a frying-pan and put it on the heat, place the rolls in it and put a sprig of thyme on top of each one; dist with roast flavouring or salt, add pepper to taste and turn the rolls to brown them all over. Add a ladle (250 ml) of hot water and keep cooking over a low heat for 20 minutes, keeping a lid on the pan.
Serve the rolls piping hot, moistened with the filtered remainder of the cooking jiuces. Enjoy!