30ml/ 2 tablespoons extra virgin olive
	oil
	1 large shallot, diced fine
	60 grams/ ¼ cup green peas
	60 grams/ ¼ cup of each of the
	following vegetables diced fine: carrots, string beans, celery
	15 grams/ 1 teaspoon fresh sage
	leaves, coarsely chopped
	15 grams/ 1 teaspoon fresh rosemary,
	coarsely chopped
	4 large eggs, hard boiled and sliced
	60ml/ 4 tablespoons olive oil for
	browning meat
	2 cloves of garlic, chopped
	125ml/ ½ cup dry white wine

          In a medium saucepan, heat the olive oil until hot and add the shallot, stir for 1-2 minutes then add the vegetables, and herbs and sauté for 5 minutes. Set aside.

         Lay out the meat on a flat surface, and lay the hard-boiled eggs along the center of the meat. Spoon the mixed vegetables in the center of the meat. Roll the meat lengthwise and make a tie with kitchen string about every 2 centimeters.

         Heat 4 tablespoons of olive oil in a large heavy-bottomed casserole, add the garlic and cook for 1-2 minutes. Add the rolled meat and cook over medium heat on all sides until browned and a bit crispy. Cook until the meat is medium rare. Add the white wine and cook until itevaporates. Remove the meat and set aside to rest for about half an hour. You may make a light natural sauce with wine and the pan drippings.

         Slice the meat roll and serve at room temperature.