Wash and slice the leek and cut into thin slices.
Stir with a little stock and halfway through cooking add the sprig of rosemary, the grained tastasal and a tablespoon of tomatoes.
As soon as the tastasal fat melts, spray with red wine, let it evaporate and cook.
In the meantime boil the Braviol in salt water, sauté in the pan with the tastasal mixture.
Prepare the dish by putting a little ‘tastasal on the bottom, placing the Braviol and adding grated cheese to pleasure.