Ingredients:
- 1 kg veal loin,
- 400 g thin omelette,
- 400 g rehydrated dried Porcini mushrooms in oil (COD. 08203).

1. Cut the veal meat in such a way that you obtain a unique slice of meat of 1cm thickness.
2. Cover the meat surface with a 1 cm thickness omelette and a layer of ceps.
3. Roll up the meat and tie it with the appropriate net for roast. Garnish it with fresh aromatic herbs.
   
   Cooking Times:
   Bake it in a pre-heated oven for 1 hour at 180°C.
   
   Notes:
   Rehydrated dried Porcini mushrooms guarantee an exceptional taste and a great aroma, typical of fresh ceps.