- 2 litres water
- 500 g carrots
- 500 g onions
- 30 g peperoncino
- 15 g black peppercorns
- 1 sprig rosemary
- 4 sprigs thyme
Eggs for filling and for coating
- 2 eggs, separated
- 200 g chicken liver / veal liver, chopped finely
- 9 cloves garlic, crushed, chopped finely
- 50 g pecorino, grated
- 30 g parsley, chopped finely
- 15 g black pepper, freshly ground
- 8 (60 g) veal escalopes, flattened
- 600 ml spicy broth
- 16 slices prosciutto
- 16 sage leaves
- Salt, pinch
- Pepper, pinch
- Butter, for frying
- Flour, for dusting
- Oil, for frying
Boil then simmer carrots, onions, peperoncino and peppercorns in water for two hours, strain and keep warm.
Mix the egg yolks, garlic, parsley, pecorino, liver and pepper into a thick paste.
Season an escalope, spread with filling.
Place a slice of prosciutto with its protective sheet on a board. Place two sage leaves on top, followed by an escalope, season. Place a second slice on top.
Dust in flour, set aside.
Repeat with remaining ingredients.
Gently heat butter and oil in a wide saucepan.
Whisk the egg whites, coat rolls in the egg mixture.
Sauté the rolls in the butter-oil, browning all sides.
Deglaze saucepan with broth, add rosemary and thyme.
Cover and poach over a low heat for 20 minutes.