Veal rolls with mustard
Instructions
Divide the Gruyere into four sticks.
Beat veal slices, spread them well with mustard, lean over a slice of bacon, a stick of emmenthal, add salt and pepper.
Roll up the meat and bind them with kitchen Twine.
Place each rolled on a piece of parchment paper (or aluminum) buttered, close the cartocci; place them on the grill and cook in the oven at 220 degrees for about twenty minutes.
Put each bag individually onto a plate and serve immediately very hot.
