Baked beef brisket
Instructions
You beat the butcher veal breast to get a slice rather large.
Add salt and pepatela.
Lay over the slices of prosciutto and sprinkle with chopped Rosemary and Sage.
Roll up the meat and bind them with the white kitchen Twine.
Grease a baking sheet with oil, get the roll and sprinkle the butter ribbons.
Place in hot oven.
Check the doneness basting meat occasionally with sauce and turning.
Cook for an hour and a half.
Let cool about 10 minutes before carving into thin slices.
Accompanying wines: Valcalepio Rosso DOC, "reserve" Carmignano DOCG, Gravello VdT.
