A couple of weeks ago, it was my turn to prepare a rolled veal roast for the Pomodori e Vino blog.
The veal breast was stuffed with pancetta, rosemary and garlic, then rolled, tied and slowly cooked.
So what did I do with those leftovers? I used up the delicious meat by adding some roasted potatoes and onions, and we had veal HASH! Delicious. I wish I had thought of throwing a poached egg on top, but we were so hungry, I only made a salad, and it was dinner!!