• 8 thin slices of veal
• 8 slices of parma prosciutto
• 8 slices of fresh caciocavallo cheese
• a jar of white truffle brecce
• extra virgine olive oil

Layer the parma prosciutto and fresh caciocavallo cheese
on the veal slice and roll up and close it with a toothpick. Brown the
veal rolls in a pan, sprinkle it with white wine and add white truffle
brecce. Let the wine evaporate and serve the veal rolls with thin slices
of tosted bread.