Roulades with almonds

4 slices of veal rump

30gr peeled almonds

4 slices of prosciutto

100gr destoned green olives

chopped parsley

beef stock

extra virgin olive oil

salt and pepper to taste

- Reserve one tablespoon of olives, chop the rest with the almonds. Put in a bowl, add the parsley, salt and pepper.

- Spread a little mince on every slice of meat and cover with the prosciutto. Roll up the slices of meat and close them with a toothpick. If any prosciutto is left over, cut it and add it to the remaining mince.

- Heat the oil in a non-stick pan and brown the roulades on both sides. Add the mince and cook the meat for a few minutes.

- Add the stock, let evaporate and continue cooking for a few minutes, until the sauce has thickened. Turn off the heat, add salt and pepper to taste and serve.

Recipe of Ilaria Bitetto