Ingredients:
- 1 kg Veal roast
- 1 roll Puff pastry
- 3 slices Speck (smoked prosciutto)
- 1 Onion
- 1 Carrot
- Extra virgin olive oil "Il Cavallino"
- White wine to taste
- Salt to taste
- 1 Egg yolk (for brushing)
- 1 teaspoon of chili powder, Peperoncino n° 9 Peperita al Habanero Chocolate
Procedure:
Sauté onion and carrot in olive oil to make a soffritto. Season the veal roast with salt and sear it, deglazing with white wine.
Pour water into the pot and cook for 40 minutes. Once the roast is cooked, let it cool.
Unroll the puff pastry and lay out the speck slices, sprinkling with chili powder, Peperoncino n° 9 Peperita al Habanero Chocolate. Place the veal roast on the puff pastry and roll it up. Brush the puff pastry with egg yolk and bake in a preheated oven at 180°C for approximately 25 minutes.
