Beat the yolks in a double boiler and add little by little the grated Pecorino cheese to eggs.

Add the white pepper, the salt, let cool and incorporate the whipped cream.

Put the mixture into a sac-a-poche (pastry bag) and keep cool in a refrigerator for 1 hour.

Mix the flour with the semolina, add the egg yolks (keep 1 egg white aside), one egg, a pinch of salt and water enough to obtain a solid dough.

Work the dough for a long time and form a ball; wrap it in plastic wrap and cool it in the refrigerator for 1 hour.

With the help of a spoon, spread the filling over the dough and close it in the shape of a cigarette.

Press the dough with fingers, fold and cut out the “Fagottelli” with a toothed wheel.

Cut into small pieces the trimmings of veal; break the bones and put everything in a pan that can go in the oven with a little of extra virgin olive oil.

Remove from oven, drain the oil in excess, add the vegetables previously cleaned and chopped, the rosemary, the shells of white pepper and continue to cook few minutes.

Cover the bones and the trimmings of veal with cold water and bring to a boil.

Cook for about 2 hours on low heat.

Skimming during cooking to remove the impurities that rise to the surface.

Pass the veal stock through a clean cloth place over a fine strainer.

Sprinkle with white wine, bring it to a boil and add the veal stock.