I have a left-over grilled veal chop -- it was cooked on a wood-burning grill with a bit of rosemary so it has a bit of smoke on it and it is fairly rare. Does anybody have any ideas on what I can do with this other than the usual -- slice and serve as sandwhich or over a salad? I am thinking maybe as a pasta filling (ravioli or cannelloni) but I'm concerned that the smoke/rosemary might be too pronounced. Any ideas would be great!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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