150 g capocollo Odori e Sapori di Puglia
100 g of spinach
30 g of butter
3 egg whites
1/2 glass of white wine
200 g of zucchini
50 g of parmesan
First to prepare is filling. Put bread, olives, garlic, parsley, oil, salt and pepper in the mixer and mix it.
Boil spinach for a couple of minutes with a little bit of butter in a pan, adding salt and leave.
Cut the zucchini in pieces. Take a pan, putting inside the oil and garlic, add zucchini and salt and leave it on fire for about ten minutes.
Put turkey slices on the working table.
On each slice put a leaf of spinach, olive filling, capocollo, a piece of caciocavallo and roll it all together.
Pass the rolls in egg whites with a pinch of salt and in breadcrumbs after that.