Truffled veal roast
Instructions
With the knife carve the meat in several places and in denominations put salt, pepper, a bit of bacon and a slice of truffle.
Tie the loin with white kitchen Twine and Brown in a pan where you did heat the oil and butter.
When the meat is nicely colored on all sides, lower the heat, cover and continue cooking, adding, if necessary, a little hot water.
Let the roast rest 10 minutes, slegatelo, cut it into slices and serve with the gravy.
Accompanying wines: Franciacorta Rosso DOC, Sagrantino Di Montefalco DOCG, Solopaca DOC.
Ingredients and dosing for 6 persons
- 1000 g of veal loin
- 100 g of bacon
- 1 black truffle
- 5 tablespoons of olive oil
- 1 walnut butter
- Salt
- Pepper