When winter makes its presence felt and the days grow shorter, Emilian cuisine offers a dish that feels like home: Emilian veal roll-ups. This recipe, perfect for a Sunday lunch, combines the tenderness of veal with the enveloping flavors of pancetta and cooked ham, creating a rich and flavorful filling. The slow braising technique allows the flavors to meld perfectly, ensuring tender meat that melts in your mouth. The finely chopped carrots and onions, cooked with the filling, add a sweet note and an unmistakable aroma, while the grated Parmigiano Reggiano provides a creaminess that enhances the dish. This dish, typical of Emilian tradition, is ideal to serve with a side of mashed potatoes or a fresh salad, making it perfect for family occasions or to surprise friends with a taste of authentic regional cuisine.

Finely chop the carrot, onion, pancetta, cooked ham, garlic, and parsley. Pour the mixture into a saucepan, add the grated Parmigiano Reggiano, breadcrumbs, whole egg, a few pinches of salt and pepper, and mix to obtain a well-combined filling. Flatten the slices of veal with a meat mallet, season with salt and lightly with pepper, and distribute some of the prepared filling on top. Roll the slices up and tie them with white string. Dredge the roll-ups in flour and shake off the excess. Heat butter with a few tablespoons of oil in a pan; add the roll-ups and let them brown, turning them occasionally. Once golden, add the tomatoes that have been blanched in boiling water, peeled, and passed through a sieve. Drizzle with broth, cover, and let cook for at least an hour, stirring occasionally. Arrange the roll-ups on a warm serving platter and sprinkle with the well-reduced and hot cooking sauce. Serve immediately at the table.