Veal Rolls with eggplant

Are a delicious proposal for a second course of meat, representing a great classic of Italian cuisine. This dish is simple to prepare and combines culinary traditions from north to south. These are thin slices of veal, rolled up to contain a tasty filling, which are delicately cooked in a pan, enriched with drops of goodness of the cream with a strong and enveloping flavor. This dish is ideal for all those who love intense flavors and is a versatile choice, adaptable to different types of meat, sauces, cheeses, vegetables or cold cuts. Rolls are always a delicious and easy-to-prepare choice that conquers the tables of Italians. This dish is rooted in traditional Italian cuisine, with origins in peasant cuisine. The end result is a true explosion of flavors, able to satisfy even the most demanding palates. Now let's see what ingredients we need to make our Veal Rolls with eggplant. Ingredients 4 slices of rump a cut of the inner part of the bovine thigh 1 eggplant 150 grams of cooked ham 100 grams of Pecorino Cheese dry white wine to taste salt freshly ground pepper extra virgin olive oil For the Pecorino cream 200 grams of pecorino cheese 500 ml of milk 50 grams of butter 50 grams of white flour salt Preparation Take the slices of meat and beat them gently with a meat mallet to make them thin. Wash and peel the eggplant, then cut it into slices and grill it on a hot grill. Arrange the cooked slices on a plate and season them with an emulsion of salt, freshly ground pepper, chopped parsley and extra virgin olive oil. Place slices of cooked ham on the slices of meat, distribute a slice of grilled aubergine along the entire length of the meat and add a few cubes of Pecorino Cheese. Roll up the rolls and secure them with toothpicks. In a non-stick pan, heat a drizzle of extra virgin olive oil and cook the rolls on both sides until they are golden brown. Deglaze with dry white wine and continue cooking over low heat. Now let's prepare the pecorino cream. Heat the milk, and in another saucepan melt the butter over low heat. Add the flour and let it toast for a few minutes. Pour the milk slowly and continue cooking until you get a béchamel that has the consistency of a smooth and silky cream. Remove the saucepan from the heat and add the pecorino cheese, stirring with a whisk until you get a homogeneous cream in which the cheese has completely melted. Pour a few tablespoons of pecorino cream into serving plates, lay the rolls and decorate the dish as desired.