Veal Rolls with Rocket, Pecorino and Cherry Tomatoes

Method

1. Lay out the veal slices on a work surface. Place a little rocket on each slice.
2. Add cherry tomatoes (halved if large) and pecorino shavings on top of the rocket.
3. Season with a drizzle of olive oil, salt and pepper.
4. Roll up the veal tightly to form small rolls.
5. Place the rolls in the refrigerator to rest for about 30 minutes to 1 hour.
6. Thread the rested rolls onto skewers.
7. Arrange the skewers on a baking tray lined with parchment paper.
8. Add fresh rosemary, bay leaves, sage and garlic cloves around the skewers. Drizzle with olive oil, salt and pepper.
9. Bake in a preheated oven at 220-230°C (with the grill function on) for about 15-20 minutes, until golden and cooked through.
10. Meanwhile, prepare the sweet-and-sour shallots: slice the shallots. In a pan, combine vinegar, sugar, sliced shallots, a pinch of salt, a splash of broth, peppercorns, fennel seeds and a chili pepper. Cook until caramelized and glossy. Finish with a few drops of balsamic vinegar if desired.
11. Prepare the pancotto (toasted bread salad): take stale bread, tear into pieces. Toss with oregano, salt, pepper, olive oil and a clove of garlic (optional). Toast in the oven or in a pan until golden and crispy.
12. Prepare the parsley sauce: blend fresh parsley with olive oil, salt and pepper until coarse. Set aside.
13. To plate: spread a little pancotto on each plate. Place a skewer of veal rolls on top. Add some sweet-and-sour shallots and fresh cherry tomatoes. Drizzle with parsley sauce and a final thread of extra virgin olive oil.