Rollè di vitello in casseruola

• about 2 pounds (1 kg) veal breast, in a single piece
• 1 garlic clove

Pound the veal breast lightly with a meat tenderizer to flatten a little. Chop together the garlic clove and parsley leaves and put in a bowl. Add the pecorino and eggs and mix thoroughly, then season with pepper. Spread the mixture on the veal breast and roll the breast up tightly. Lay the rosemary sprig lengthwise on the roll and tie securely with kitchen string.

Put the roll with the