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1
In a large bowl, combine the ground veal with 1 cup of the bread crumbs, the grated cheese, eggs and salt and pepper.
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2
Combine the ingredients thoroughly with your hands.
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3
Bring a large pot of water to a rolling boil.
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4
Add the chard leaves and cook until just wilted, about 1 minute.
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5
Rinse the chard under cold water until cool.
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6
Squeeze out any excess moisture and set aside.
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7
Add the carrot to the boiling water and cook until al dente, about 10 minutes.
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8
Drain and rinse under cold water.
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9
Cut the carrot lengthwise in six 1/8 -inch-thick slices.
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10
Combine the flour with the remaining 3 tablespoons bread crumbs and heavily dust a large work surface with the mixture.
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11
Pat the ground veal into an 8-by-12-inch rectangle, about 1/2 inch thick.
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12
Arrange the chard leaves over the meat, leaving a border of about 1 inch at the top and bottom.
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13
Layer the carrot slices evenly over the chard leaves, then top the carrots with the sliced cheese.
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14
Beginning with a long side, roll up the meat jelly-roll fashion into a long thin sausage with the vegetables and cheese inside, packing the meat.
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15
As you roll the sausage, it will lengthen to approximately 16 inches.
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16
Pack this with your hands to make it as firm and tight as you can.
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17
Cut the sausage in half crosswise.
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18
Seal the ends thoroughly with the meat mixture to prevent the cheese from oozing out during cooking.
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19
The outsides should be thoroughly dusted with the flour mixture; if necessary, sprinkle a little more flour on the work surface and roll the sausages in it.
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20
In a large heavy nonreactive skillet, heat the olive oil.
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21
Add the rosemary sprigs to the pan.
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22
Then add the sausages and brown well on all sides over moderately low heat, turning them carefully with two wooden spoons or metal spatulas.
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23
When the sausages are thoroughly browned, carefully pour off as much oil from the pan as possible.
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24
Pour half of the wine over the sausages.
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25
Turn the heat to low, cover the pan and cook for 15 minutes; turn the sausages and add the remaining wine.
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26
Cover and cook for 15 minutes longer; if the pan begins to look dry at any point during cooking, add a little water.
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27
Transfer the sausages to a cutting board.
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28
Return the skillet to moderately high heat and add 1/2 cup of water.
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29
Boil the sauce, scraping up any brown bits, until it has reduced to 3 tablespoons.
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30
Strain the sauce to remove the rosemary sprigs.
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31
Serve the sausages hot, in slices, or let cool to room temperature and slice as thin as possible.
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32
Drizzle the reduced sauce over the slices.
