Ham Roll (Rotolo di Prosciutto)

Hard boil the eggs, Peel and raffreddatele.

Passed to the chopper spinach, tuna and 2 eggs.

Collect the proceeds in a bowl, then add to mayonnaise.

Mix the mixture and salt, fix it.

Place the ham in 2 rows of three slices each, fixing over a sheet of kitchen paper, slightly crossed: so you get a pretty regular rectangle.

With a very sharp knife sharp, blunt and at both ends of the six eggs that are left, removing a CAP: this will place them right in the middle of the roll.

With about half of the spinach mixture formed a wide strip that have parallel to the shorter side of the rectangle of ham.

Practiced in a Groove where you will lay eggs in a row, one after the other.

Cover with remaining mixture, coated.

Helping you with the rolled piece of paper the ham onto itself, and then close the file in the same and one sheet of aluminum.

Passed in the freezer for 1 hour before slicing.