Stuffed Roll

Dough

1

Place the flour on a surface and make a depression in the center

Add the eggs to the depression

With a fork, mix the eggs, allowing the flour to fall over them

Mix well until all the flour is incorporated

2

Make a ball with the dough roll and wrap it in a piece of aluminum foil

Leave to rest for about 30 minutes

3

On a floured surface, using a rolling pin, open the dough until it takes on a rectangular shape

Filling

4

Place in a processor the pork loin, chicken breast fillets and lettuce without skin

Process well, add garlic and egg and process again

Add thyme and rosemary, mix and reserve

Spread the filling over the open dough and roll up by the shorter side

5

Place the roll in a fine cloth and wrap it tightly

Tie the two ends with twine

In a large oval pot, combine enough water to submerge the wrapped roll, one tablespoon of salt, and bring to a boil

Put the roll in and cook for an hour

6

Remove the roll from the pot, remove the cloth and twine, and let it cool down, slice into portions and arrange on a refrigerator plate

Dress with cream and sprinkle with Parmesan cheese

Place in the oven for five minutes or until well heated.