Put the ground meat in a bowl, add the grated breadcrumbs and cheese, the 2 raw eggs whole, the minced parsley, nutmeg, cinnamon and minced almonds. Mix together with your hands and place portions of the mixture in the centers of the veal slices you have laid out flat, and lightly salted, on the work counter. Top with quarters of the hard-boiled egg, roll up and secure with kitchen twine. These roulades can be cooked in the tomato sauce used to season pasta, braised with bacon, mushrooms and white wine or baked with potatoes and peas. (If desired, you can also flatten them with the palm of your hand and grill them).
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
A second course that goes perfectly with intense red wines with great structure, like Mille e una Notte and Tancredi. Also perfect with a mineral red like Fragore, the Etna Rosso cru from Montelaguardia.
