Veal Roast

1 Whisk the eggs together with salt and pepper. Add the chopped herbs. Heat 3-4 tablespoons olive oil in a non-stick skillet. Pour in the eggs, cook one side and then flip and cook the other. Set your frittata aside.

2 With the flat side of a mallet, pound the turkey breast or veal to a ½-inch thickness (or ask your butcher to do it for you), and season with pepper.

3 Blanch the Swiss chards in your microwave for 10 minutes in a covered platter with a few tablespoons of water (you can also blanch them in a covered pot on the stovetop for 20 minutes). Spinach cooks faster but is less tasty. Drain, dry, and sauté with 1 tablespoon oil, 1 clove of garlic, salt and pepper in a skillet for about 10 minutes. Remove from the heat, and chop very thinly or process briefly in a food processor.

4 Place the meat over a large piece of plastic wrap or parchment. Lay the cold cuts (if using) and the frittata over the meat, and top with the Swiss chards. Fold the edges of the meat over the filling, closing it on all sides, and tie well with kitchen string.

5 Heat 3-4 tablespoons of olive oil (you can use a bit less if using veal, which has more fat, but need more for turkey) in a large pot, with a clove of garlic.

6 Add the meat and allow it to brown on all sides, about 5 minutes. Add the wine and let it evaporate. Add about 1 cup of broth or water and bring to a simmer. Cover the pot and allow it to cook until done, about 1 1/2 hours. Halfway through the cooking, check the meat, and if the juice is drying out, add a bit more water or broth. Transfer to a platter, and allow to rest for 20-30 minutes before slicing. Cover with the pan juices. Serve slightly warm. tip: if you don’t like chards or spinach you can used roasted pepper cut into thin strips.

Make ahead you can prepare the stuffed roulade one or two days in advance (no more, because a frittata can last well in the refrigerator but does not freeze well).