A dish that is one of my favorite secondi or second courses. Beef rollatini. Thinly sliced top round filled with a piece of bacon, a slice of prosciutto and a slice of Swiss cheese. I breaded in plain bread crrumbs and fried in a light olive oil to which I added bay leaves as a flavoring agent. When I served I added more bay leaves for a hint of flavor. The result was spectacular. There's a caveat; watch out for the salinity. Do not add any salt because the prosciutto can be a bit salty. Next time I will replace it with parmacotto, Italian boiled ham.