Stuffed roast at reggiana

Carefully washed spinach, Cook in a saucepan with the remaining water between the leaves by washing and a pinch of salt for 20 minutes; then drain, strizzateli well and have them blown up pan with a knob of butter; remove from heat and sprinkle them with three tablespoons of grated Parmesan cheese.

In a bowl beat the eggs with salt, pepper and the rest of the Grain; pour the mixture in a pan greased with butter and let it cook a couple of minutes on each side, so you get a wide and thin omelette.

Lay the steak on the countertop, appiattitela well with a mallet and then another, in the order, with the bacon, spinach and sliced the omelette.

Roll up the slice of meat onto itself, the cucitene with needle and thread and wrap the roll got into the mantle.

Put the roast in a pan with oil and remaining butter and let it brown evenly lively heat for 5-6 minutes, so that it colorisca well; Sprinkle with wine and let it consume almost in full, sprinkle the meat with salt and pepper, cover the Pan, lower the heat to low and continue cooking for 1 hour, taking care to add the hot broth a little at a time and turn the roast every now and then.

At the end, private the roll of wire and mesh, cut into slices, spread them on individual plates, cover with broth and serve immediately, garnished the dish with fresh vegetables to taste.