In a bowl, mix the ingredients for the frosting

Open the frame on a cloth and season with salt and pepper

Massage and go over it with the glazing with a brush.

Keep the rest of the glaze and add a little olive oil to it

Cut the vegetables and mushrooms

Chop the smoked pancetta

Cut the gruyere into small cubes

Fry the pancetta in a pan

Add the spring onion and mix

Add the garlic, peppers and mushrooms

Deglaze with wine and season with salt and pepper

As soon as it absorbs its liquids, add thyme and graviera and mix. Let it cool.

Preheat the oven to 200° on the resistances

Spread the filling on the meat and roll it up

Tie it with twine from the ends to the center

Spread a layer of onions in the pan, sprinkle with smoked paprika and add a little wine

Brush the roll with the remaining glaze and bake it for 1 hour and 30 minutes. After 40 minutes, take it out and brush it again with the glaze.

For the sauce, cut the serrano ham very finely

let the butter heat up and add the serrano. Let it shrink

Deglaze with cognac

Lower the heat and add the cream. After it boils for 2 to 3 minutes, lower the heat even more and add the Roquefort. leave it until it is absorbed.