Bragiole

• 500 grams veal cutlets
• 2 large tomatoes
• 3 slice toast
• 50 grams raisins
• 100 grams grated parmesan
• 1 large red onion
• 1 clove garlic
• 50 grams chopped walnuts
• 2 hard boiled eggs
• 1 milk
• 1 olive oil
• 1 salt and pepper
• 1 chopped parsley
• 1 chopped basil
• 50 grams bacon cubes
• 500 ml tomato sauce
• 1 tbsp pesto
• 1 lemon juice
• 280 grams fussili

1. In a pot, let toast soak milk up in a milk bath
2. Chop onion and garlic, then with olive oil and bacon let brown in a large pot
3. In the meantime, chop raisins, walnuts, parsley, add
4. Now squeeze the bread slices and cut in cubes.
5. Also cut the eggs small.
6. Together with lemon juice, half the cheese and some milk, add to mixture
7. Season meat slices with salt and pepper from each side
8. Heat up water in another pot
9. Heat up oil in a roasting tray, while evenly spreading mixture on meat.
10. Roll up and close with spears or uncolored cord
11. Now brown meat from each side, then add tomato sauce and pesto, such as tomato cubes.
12. While cooking, chop some more basil and parsley and add to roasting tray.
13. Put fussili into water and let them cook for 12 minutes
14. Let cook for another 15-20 minutes, then garnish with the rest of the cheese

veal cutlets, tomatoes, toast, raisins, parmesan, red onion, clove garlic, walnuts, eggs, milk, olive oil, salt, parsley, basil, bacon, pesto, lemon juice, fussili

Taken from cookpad.com/us/recipes/347534-bragiole (may not work)