Veal chops with bacon and rosemary

Preparation:

Preparation: Flatten the slices of silverside with a meat tenderizer, stuff them with pecorino, parsley, pine nuts and walnuts. Roll up like a roulade and then garnish with bacon flavored with minced rosemary. Brown in a pan with extra virgin olive oil and a poached clove of garlic. On the side, cook the tomato purée with some oil, the chopped red onion and the basil. Serve the chops over the tomato puree.