Stuffed veal roast: how to prepare a rich and tasty second course!

INGREDIENTS
For the eggs and spinach:
3 eggs
40g (1/2 cup) of parmesan
25g (1 1/2 tbsp) of cooking cream
Salt
Nutmeg
Butter
Spinach

750g of veal
Pepper
Salt
70g of mortadella
Flour
Olive oil
500ml (2 cups) of white wine
250ml (1 cup) of broth
2 carrots
1 onion
Sage
Rosemary
Bay leaf
Butter

METHOD
1. In a bowl add the eggs, parmesan, cooking cream, salt, and nutmeg and whisk to combine.
2. In a pan add the butter and spinach and cook. Pour the eggs over the spinach and cover with a lid. Let it cook for 5 minutes and then remove from the heat.
3. Place a sheet of parchment paper on the cutting board and place the veal. Season with salt and pepper and arrange mortadella slices.
4. Place the prepared eggs with spinach and roll out the meat to obtain the meatloaf. Tie the meatloaf, season it with salt and pepper, and coat it with the flour.
5. Pour olive oil into the pan and transfer the meatloaf. Brown it on all sides.
6. In a pan with meatloaf add the white wine, broth, carrots, onion, sage, rosemary, bay leaf, and butter and transfer to the oven. Bake at 190°C/374°F for 90 minutes.
7. Remove the kitchen string and cut the stuffed roast into slices. Serve all together on a serving plate.
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