Stuffed Veal in the Sanremo Style

The authentic Genoese recipe for this cannot be made without using the testicles of a young calf, but I have chosen the more prudish version, as made in Sanremo! The secret of the dish is that it should be colourful and bursting with lots of different flavours and textures. In some households the finished veal roll is cooled, sliced and fried, but I prefer it cold in thick slices. The dish needs to be cooked a day in advance and is quite complicated, so save it for very special Sunday lunch