1. Place the meat between two sheets of greaseproof paper and flatten gently with a meat tenderizer.
2. Spread the artichoke sauce and the ‘nduja paste on the slices of meat. Sprinkle with the rinsed capers.
3. If the filling is too moist, add some breadcrumbs.
4. Roll up and form the roulades. Coat with breadcrumbs and block three roulades with a bamboo or steel skewer.
Tips for the final user: cook in a fan oven for 8 minutes at 190° or sear on a hot grill, drizzling with extra virgin olive oil.