Rollata di Vitello

When I lived in Rome, my butcher used to prepare stuffed veal legs in this manner. I later discovered that this was not a specialty of Lazio but of Piedmont. It is an ideal dish for an enoteca, as the slices of rolled veal can be served warm or at room temperature. In Ferrara, the filling might be a thin omelet, sliced mortadella and prosciutto (or cooked chopped spinach), another omelet, and then another layer of prosciutto. In the south, these rolled legs are usually called braciole and a