Italian Veal Roulades with a Prosciutto di San Daniele Coat filling in a Tomato-Olive Sugo

Ingredients

• 8 veal roulades out of the hip (100 g each)
• 1 twig of rosemary
• 50 g grated Grana Padano
• 100 g dried tomatoes in oil
• 50 g Prosciutto di San Daniele
• 200 g stone-less black olives
• 1 onion
• 3 cloves of garlic
• 500 g tinned tomatoes
• 100 ml Marsala