Preparation Method
1. Prepare the Omelet
In a bowl, whisk together the eggs, Parmesan cheese, cream, salt, and a pinch of nutmeg.
Melt butter in a pan and sauté the spinach until wilted. Pour in the egg mixture, cover, and cook for about 5 minutes until set.
2. Prepare the Veal
Lay the veal flat on parchment paper. Season with salt and pepper.
Layer the mortadella and the spinach omelet over the meat.
Roll the veal tightly and secure it with kitchen twine.
Lightly season the outside with salt, pepper, and a dusting of flour.
3. Brown the Meat
Heat a drizzle of olive oil in a pan and sear the roast on all sides until nicely browned.
4. Add Liquids and Aromatics
Add the white wine, broth, chopped carrots, sliced onion, sage, rosemary, bay leaves, and a knob of butter.
5. Bake
Transfer to a preheated oven at 190°C (375°F) and cook for about 90 minutes.
6. Rest and Serve
Remove the twine and let the roast rest for a few minutes before slicing.
Serve in thick slices with the cooking juices and vegetables.
Tips & Variations
For extra flavor, wrap the roast in prosciutto, pancetta, or bacon before cooking.
You can replace mortadella with ham, pancetta, or smoked cheese like provolone.
Add raisins or chopped nuts to the filling for a sweet-savory twist.
Serve with roasted potatoes or seasonal vegetables instead of carrots.
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