Meat Roll, Ham, Provolone and Carrot

I owe you the recipe for ground beef roulade that I mentioned the other day I made. So I’m paying my debt!

For the filling, I used cooked ham, sliced ​​raw carrots and provolone cubes. I rolled it up, pressed the ends tightly so the cheese wouldn’t leak out and baked it on a baking tray lined with aluminum foil and greased with olive oil (this is just to avoid dirtying the baking tray).

I served it with a rustic potato and pumpkin puree (cooked vegetables, mashed with a fork with olive oil and salt).

To make it even better, the ideal is to cover it with slices of bacon before putting it in the oven, but I’m in a light phase, so better not, right?