4 pork rumps
1/2 pound of beef brisket, cooked and shredded
1/2 pound of chicken breast, cooked and deboned
200g of prosciutto, finely chopped
3 cooked carrots, diced
1 can of peas
2 cups of white wine
2 hard-boiled eggs
black olives without pit
ketchup
onion
salt
4 pork rumps
1/2 pound of beef brisket, cooked and shredded
1/2 pound of chicken breast, cooked and deboned
200g of prosciutto, finely chopped
3 cooked carrots, diced
1 can of peas
2 cups of white wine
2 hard-boiled eggs
black olives without pit
ketchup
onion
salt
Cook the pork rumps in water with onion, ketchup, salt, and white wine to taste
Let them become tender
After cooking and cooling, debone the pork and open it along one side
Prepare the filling: finely chop the beef and chicken
Add prosciutto, carrots, peas, and eggs
Cook over low heat for a minute, stirring constantly, until the eggs are cooked
Remove from heat, add black olives and egg slices
Stuff the pork rumps with the filling, sew the sides and top, coat in beaten egg and breadcrumbs, and bake for a few minutes to set the crust
Serve in slices, cold, with lettuce salad and tomatoes.
