1.Make salsa verde stuffing. Blend or process ingredients until coarsely chopped; season to taste.
2.Slice through thickest part of each veal fillet horizontally, without cutting all the way through. Open veal out flat. Press stuffing down one long side of each piece of veal; roll veal to enclose stuffing. Top each veal roll with one sprig of rosemary; wrap veal rolls with pancetta. Tie rolls with kitchen string at 2cm (¾-inch) intervals to secure.
3.Cook veal rolls, uncovered, on heated oiled barbecue until just browned all over. Transfer rolls to disposable baking dish; cook, covered, on heated oiled barbecue, using indirect heat, following manufacturer’s instructions, about 25 minutes. Remove from heat, cover; rest 10 minutes before slicing. Serve drizzled with pan juices.
The veal can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and cook, uncovered, for about 25 minutes.Note