1 medium carrot, pared and trimmed
1 medium zucchini, trimmed
1 medium red bell pepper, halved and seeded
¼ pound prosciutto, sliced 1/8-inch thick
½ cup olive oil
3 ounces spinach, fresh with large stems removed
½ cup peas, fresh and shelled
½ cup milk
Salt and freshly ground pepper, to taste
1 veal breast, about 6 1/2 pounds, boned and butterflied
4 hard-boiled eggs, shelled
1 onion, sliced
3 bay leaves
Cut the pared and trimmed carrot, the zucchini and red pepper in julienne strips 1/4 X 1/4 X 2-inches. Cut the proscuitto into thin julienne strips. In a large skillet, heat the olive oil over a medium flame, add the julienne vegetables, spinach, and peas, and cook, tossing lightly, until softened, about 5 minutes. In a small bowl, lightly beat the raw eggs and the milk together. Add to the skillet and cook, stirring, until the eggs are scrambled loosely. Off the heat, stir in the proscuitto and season with salt and pepper to taste. Spoon the mixture into a colander set over a bowl and allow it to cool to room temperature.
Cut a piece of butcher's twine long enough to reach completely around the breast of veal three times lengthwise, keeping in mind that the meat will be thicker when it is stuffed, and thread the twine into a trussing needle.
On a flat surface, open the veal as you would a book, with the longer side facing you. Season the surface with salt and pepper, then spread the drained egg mixture over one side of the veal breast, leaving a 1-inch border along the edges. Arrange the hard-boiled eggs end-to-end over the length of the filling. Fold the other half of the veal over the filled side, as you would close a book, and tightly stitch the open edges together, drawing the twine through the meat at 1-inch intervals.
Wrap the veal breast tightly in a double thickness of cheesecloth and tie the package crosswise at 2-inch intervals with butcher's twine.
Fill a deep pot halfway with cold water, large enough to hold the veal comfortably. Add 1 tablespoon salt, the sliced onion, sliced carrot and bay leaves, and bring to a simmer. Slip the veal roll into the water and adjust the heat to maintain a gentle simmer until the veal feels tender when pierced with a skewer, about 2 1/4 hours. Transfer the drained veal to a roasting pan and set a second, smaller, roasting pan, a loaf pan, or the like, on top of it. Place about 4 pounds deadweight, such as a couple of large cans of tomatoes, in the second pan, and allow the cima to cool to room temperature.
To serve, unwrap the cooled cima, remove the stitches, slice as you would a jelly roll, and spoon the salsa around the meat.