Prepare the “braciola” meat. Mince together the garlic, parsley and lard. Place the 2 slices of veal belly on a flat surface and stuff them with the mix previously prepared. Sprinkle the veal with pecorino cheese, then roll each piece tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Saute each roll in the oil until browned on all sides. Add salt and pepper and then, add wine and let it evaporate. Apart, in a pan, fry the chopped scallion, just starts to brown add the tomatoe sauce and 500ml of water. When it boils, add the rolled veal. Cook the sauce over low heat until the chops are pierces easily with a toothpick. Add salt and peper. When ready remove the meat from sauce. Then remove the strings and cut the “braciola meat” in two obtaining two half cylinders each. Cook the macaroni in plenty salted water and seasoned with the sauce. Serve the pasta with the “braciola meat” and grated pecorino cheese and garnish with the curly parsley
