Spread the slices of beef well and on each of them put 2 slices of spicy capocollo and one of caciocavallo cheese.
Roll each slice on itself to form a wrap.
Place the rolls on a hot pan and cook them on each side for a few minutes.
Hold them aside. Start preparing the salad by washing the fruit and vegetables well.
Cut the radicchio into thin strips, the radishes into small slices, the pear (not peeled) into thin strips.
Combine the ingredients, add nuts, dill, oil and salt and mix well.
Place the rolls in a baking tray. Add a drizzle of oil and salt.
Finish cooking in a hot oven (at 190°C) so that the caciocavallo cheese melts inside.
Serve the rolls accompanied by the salad.