1 Handful of any Herbs you like Mixed: I used Rosemary, Sage, Basil, and Parsley that I had growing in the garden. About 1 Tbs Dried of each would work too. Use your taste buds.

Blanch Porchini mushrooms and reserve liquid.

Melt butter in big a$$ black non stick frying pan until butter just browns. Add shallots and garlic and cook, stirring constantly until till caramelized. Add ground pork and Pancetta and cook. Brown till almost done. Add mushrooms and swiss chard and cook till wilted. Add ½ of the herb mixture. Add 1 cup white wine Cook 2 minutes. Cool. Add pine nuts, bread crumbs, and egg. Mix well.

Pound Veal till loved. I used one bone-in (3lbs), and one de-boned to roll up. The de-boned bones will make a nice stew later, so you can actually have 2 meals out of one breast. Just ask the butcher to de-bone it for you, and he might throw in some string for free.

Line cavity of pouch, or layer on top of boneless veal, the Asiago cheese. Stuff with stuffing or pour stuffing on top of boneless veal.

Roll up and secure with string. Add reserved herbs on top.

Brown rolled up roast in frying pan with rest of reserved mushroom juice and another ½ cup white wine. Brown till juices almost disappear.

Move both roasts to roasting pan. Add beef broth to pan and scrape till reconstituted. Pour over roasts. Add bay leaves to juice in pan with browned veal. Cover with enough aluminum foil with vent.

Cook in 350 degree oven for 1 hour. Baste often. Remove foil and cook for an additional hour or until done Basting all the while. Add more broth or water or wine if pan drippings dry out. (throw in some baked potatoes to make an easy meal).

Remove roasts from pan and put on plate. Make gravy: Mix 3/4cup water to 3 heaping Tbl flour in measuring cup. Mix well (like you’re making scrambled eggs), then stir flour mixture into (top of stove pan drippings), stirring constantly until smooth, under high heat till boiling. Boil and stir 3 minutes. And roasts, pour gravy on top, and serve.