Breast of veal
Instructions
Open the veal breast and carve in more points.
In denominations put some Rosemary, a slice of garlic and a bit of bacon in pepper, a little salt.
Roll up meat, bind them with the white kitchen Twine and Brown in a pan with butter and oil.
Cover and cook for 1 hour on low heat was pouring slowly the Marsala.
When cooked, remove the roast and, if necessary, add a little hot water to dilute the broth.
Untie roast, cut into slices, nappatele with the sauce.
Serve with side dish of spinach cooked in butter.
Accompanying wines: Colli Orientali Del Friuli DOC, Schioppettino Colli Alto Tiberini Rosso DOC, Monica Di Sardegna DOC "Superiore".
Ingredients and dosing for 6 persons
- 1000 g of veal breast
- 50 g of bacon
- 30 g of butter
- 3 tablespoons of olive oil
- 1 glass of dry marsala wine
- 1 slice of garlic
- Some needles of rosemary
- Little of salt
- Pepper