Mix 200 g pork, 200 g veal, 50 g breadcrumbs, 100 g creme fraiche, 100 g eggs, 30 g parsley, and 20 g garlic to create the filling.
Butterfly the 1500 g veal shoulder, spread the filling inside, roll tightly, and tie with kitchen twine.
Brown the veal roll in 30 g olive oil in a heavy roasting pan until golden on all sides.
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