Spread the veal slices and stuff them with the cooked ham, roll them up to form rolls and stop the closure with a toothpick.
Lightly flour the rolls with a little flour. In a pan add half the butter, the rolls, a little salt and cook for 5 minutes on low heat. for the puree: wash the potatoes and cook them in salted water.
Peel and mash them with a potato masher. Add the butter, milk and a little salt. Cook for 4/5 minutes on low heat. Clean and wash the vegetables.
Cut the spring onion in half for its length. Cut the carrots and courgettes into thin sticks. Season the vegetables with salt, pepper and extra virgin olive oil.
Cook them on a very hot plate for 5 minutes, turning them occasionally.