Baked veal roast

Tie the meat with a thin Twine to keep in shape during cooking, incidetela in two places with a sharp blade knife and slide in the flesh the cloves of garlic and sprigs of Rosemary; Add salt and pepatela.

Put it in a saucepan with the butter and a spoonful of olive oil and place the pan over a fire.

Fry the meat into lively heat for a few minutes, often rigirandola.

When will ben colourful, add the white wine and let it evaporate.

Pass the bowl in the oven (or continue cooking on the stove over low heat) and simmer the meat for an hour and a half.

During cooking, open the oven every so often and sprinkle the meat with the sauce that you will reap with a spoon.

If necessary, add water or broth.

Drain the meat from the sauce, affettatela, arrange the slices on a plate by placing the entire piece and sprayed with the sauce.

If you want to transform this simple roast in a refined dish, meat logs with 100 g of bacon bought in one piece and a small black truffles, both cut into fillets.