Stuffed roasted veal and pistacchio pesto

Serve 12

Prepare the filling by adding Èfriarielli and Fiokki to the sausage, mix everything until you get a homogeneous mixture. Open the cut of meat and season it with the herbsalt. Spred on top of the meat the freshly made filling . Add the  drained  Peperonepronto. Roll  up the meat and tie with a string or net. Season  the roast  on the outside with the Herbsalt and with few sprigs of rosemary. Bake in the oven initially at 220 °C for 10-15 minutes then deglaze with white wine. Continue cooking at 180 °C for another 15-20 minutes. Cooking times vary according to the size of the roast. When it is cooked cool it down to a 0-4°C and cut it into slices. Prepare the Pistachio sauce by diluting it with a little broth. Heat the pre-sliced ​​roast with its own sauce. Spread the pistachio sauce on a serving dish and add the roast meat. Finish with a garnish of chilli and rosemary threads.