Bracioli

Take small slices of veal and lay a slice of the ham or bacon on top of each flattened slice of meat, then a spoonful of the stuffing which consists simply of the pine nuts, chopped parsley, cheese and sultanas mixed together. Roll up the meat, put a toothpick through each, brown them in oil and add a glassful of white wine. Cook slowly for 20 mins with the lid on in the fry pan you used for the browning.