Finely chop the olives, nuts and anchovies, season with olive oil and pepper and mix to a fine paste. Tenderise the veal cutlets and brush with the olive paste. Finally, cover each with a slice of cured ham, roll up and fix with a wooden skewer. Season the rolls with salt and pepper and sauté well on both sides in a hot pan for 2 minutes, add rosemary and finish at 120°C in the oven for approx. 10 minutes, then serve.
Tip: prosciutto toscano (Tuscan cured ham) is similar to the well-known Parma ham but is more strongly seasoned. The ham should be as marbled as possible for the best taste. You can use lardo or pancetta as alternatives.