Rollè Tartufato

Beat 3 eggs in a bowl with a pinch of pepper, salt, two tablespoons of milk, 50 grams of grated Parmesan, as well as half of the truffles you have available. Heat a knob of butter in a pan, pour the eggs and stir until you have a soft omelette. Season with salt, pepper and a slice of veal loin weighing about 800 g, spread it with softened butter and then add the omelette and thin slices of truffle.