4 slices veal, 100 g provola dolce (cheese), 100 g baked ham, 100 g salami, 100 g lard, 1 egg, 100 g pancarré (bread for toasts), 1 onion, oil, oregano, salt, pepper, breadcrumbs, bay leaves
Chop the cheese, the ham, the salami, the bread and place in a pyrex dish. Add the egg, the finely chopped onion, the oregano and the lard. Stir well and season with salt and pepper (It should be a soft and smooth mixture). Beat the meat to make it more tender and stuff with the mixture. Roll up each slice to make a bundle. Dip in oil and then in the breadcrumbs. Put on a spit with bay leaves and slices of onion. Cook on the grill and then bake for a minute in the oven.