Sprinkle the meat with the olive oil and salt; let marinate for 10 minutes.
Wash the leaves of rosemary and chop them coarsely; sprinkle the meat with rosemary and let it marinate for a further 10 minutes.

Heat the classical peperonata in a casserole or in the microwave.

Cook the beef in a pot or in a hot grill according to the desired cooking, then place it on a chopping-board and slice it.

Place the classic peperonata on plain plates, then place over the cut of veal.
Finish with a drizzle of extra virgin olive oil.