Ingredients:

4 thin steaks
200 grams smoked ham
80 grams mushrooms
2 hard boiled eggs
parsley
onions
1 sliced bread
50 ml. olive oil
400 ml. white wine
200 grams fine peas
200 grams carrots
salt
pepper

Procedure:

Beat the steaks until obtain very thin slices. Make the following mixture: cut into very small cubes the smoked ham, mushrooms, parsley, hard boiled eggs and the bread slice soaked in water and well squeezed, salt and pepper to taste. Mix all well. Place a good amount of this filling on the steak slice and roll it over to obtain a cylinder. Tie it with a thread. Repeat until finish ingredients. Place the beef rolls into olive oil and fry until meat is golden. Pour over the wine and simmer on a small fire for 30-40 minutes. Before the cooking is over, throw in for 10 minutes the carrots, peas and onions. When done, remove the rolls and cut the threads. Serve it hot with the assorted cooked vegetables and dry red wine.

Ingredients:

1 medium hen
2 carrots
1 parsley root
1 celery root
1 parsnip
1 onion
2 juniper berries (optional)
1 bay leaf ( optional)
3-4 potatoes]
3 quarts to 3 liters water

Procedure:

Clean and wash the hen and set it to boil at low heat with 3 quarts to 3 liters water. Remove foam, then add the vegetables, onion, juniper berries, bay leaf and salt. Cover and simmer until the hen is almost done. Add the halved (lengthwise) potatoes and let simmer until done. Remove the hen, cut in pieces, arrange on a platter and garnish with boiled potatoes and sliced carrot and celery. Spray with a few tablespoons of the boiling liquid. Serve to taste with oil and lemon juice or vinegar, horseradish sauce or garlic juice.