This dish originates in the region of Campania. The meat is pounded into a thin, even layer, seasoned with garlic, salt, and pepper, layered with prosciutto, cheese, and rosemary, then rolled. The rolls are seared and braised in a tomato mixture.
(See for step-by-step photos of “Trimming Top Round of Beef” and positioning the meat for rolling. See “Tying a Center-Cut Bone-in Loin of Pork for Arista