300 g lumaconi
pipe rigate or similar
6 thinly sliced veal escalopes
250 g Serrano ham
250 g lean minced pork
250 ml white wine
3 eggs
200 ml single cream
oil
salt

Prepare the filling for the escalopes by mixing well together the minced pork with a whole egg, the ham cut into small pieces and two chopped hard-boiled eggs. Divide this mixture between the six escalopes and roll up each one, securing with a small piece of string so that they do not open and lose their filling. In an earthenware casserole with enough oil to brown the rolls, try and ensure that they are browned on all sides. Season with salt and with the casserole covered, simmer for about 45 minutes, adding a dash of wine from time to time and stirring them so that they do not stick to the bottom, Remove the rolls from the casserole once they are cooked, take off the string and place them in a serving dish. Place the casserole back on the heat with the juice from cooking the meat and gradually add the single cream, stirring until a well-combined and creamy sauce is obtained. Next pour it over the rolls which are served hot accompanied by the pasta which has been cooked while the rolls were being prepared.