Una volta tutti pronti se è ora di cuocerli fatelo, altrimenti potete anche conservarli in frigorifero fino al momento giusto.
La cottura è veloce, un filo d'olio in pentola bello caldo, tuffate gli arrostini e li girate e rigirate fnchè sono ben rosolate, li coprite così rilasciano il formaggio ed alla fne li togliete e fate restringere la salsa a fuoco vivo con un cucchiaio di farina e versate il tutto sopra....
4 slices of meat
4 slices of ham
a tablespoon of flour for the sauce
Beat the meat so that it becomes thinner and larger and helps us when we then roll it up, not to mention that so we break its fibers and it will also be softer.
Then right after it is flattened we stuff it with the ham and cheese, not too much because in cooking most of the cheese melts and it's released in a fantastic creamy sauce that will help us to cover the roasts!
Roll up and tie with the string (that now can be found in any supermarket).
Once it is all ready to cook do it, otherwise you can keep the roasts in the refrigerator until the right time.
Cooking is faster, heat some oil in a pan, dip the roasts and stir and turn them till they are well brown, cover them and let them cook. While cooking they will release the cheese. At the end remove the roasts let the sauce reduce a bit putting in it a spoon of flour then pour the sauce all over the roasts....