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1
Pound the meat sheet to an even 1 cm thickness across its entire surface. Pay particular attention to the edges and any naturally thicker areas; no spot may remain thicker than 1 cm. The meat is ready when it lies flat and uniform — any ridge or variation will cause cracking when the roll is formed.
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2
Prepare the filling and ensure every component is fully cold before assembly. Lay the salami slices over the meat in an even layer, leaving a 2 cm border at the far edge. Distribute the caciocavallo, the cold peas, and the grated Parmigiano across the surface. Position the whole hard-boiled eggs in a line along the near edge, parallel to it. The filling must be cold throughout — warm filling softens the salami fat and the roll will slip when tied.
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3
This is where the dish lives or dies: roll the meat tightly from the near edge over the eggs, maintaining firm, even pressure along the entire length with each turn, so the eggs become the centre of the spiral. Continue rolling to enclose all the filling. Tie the roll with kitchen string at regular intervals of every 3–4 cm — each tie must be firm. A loose tie or a gap in the tying sequence will allow the roll to open during braising, losing the filling into the sauce and destroying the spiral on slicing. For the cleanest result, refrigerate the tied roll overnight before proceeding.
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4
Heat the olive oil in a wide, heavy-based casserole over medium-high heat. Brown the roll all over, turning it carefully to colour every surface. The exterior should be a deep mahogany brown with a firm Maillard crust — this crust is essential for the depth of the final braising sauce. Do not rush this stage.
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5
Remove the roll and reduce the heat to medium. Add the soffritto — onion, carrot, and celery — to the same oil and cook, stirring, until softened and beginning to colour. Return the roll to the casserole, pour in the red wine, and allow it to reduce by half. Add the crushed tomatoes, season, and bring to a gentle simmer.
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6
Cover and braise over low heat for 2–3 hours, turning the roll occasionally and basting with the braising liquid. The roll is done when a skewer meets no resistance through the thickest point and the braising liquid has thickened to a glossy, deep-red sauce.
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7
Remove the roll and rest it for 10 minutes. Strain the braising liquid — reserve it as the pasta sauce for the first course. Remove all string from the roll. Slice the roll at 2 cm intervals; each cut should reveal a clean, concentric spiral of egg, caciocavallo, salami, and peas against the meat. Arrange the slices on a warm platter and serve.