Breast of veal alla fornara
A recipe from the winner of the Alto Adige Wine Culture Award: Vinzenz zum feinen Wein
210 min
easy
serves 4
Ingredients
1 boneless veal breast
Coarse salt
Ground pepper
Rosemary
Garlic
White wine
2 stalks of celery
3 carrots
Coarse salt
Ground pepper
Rosemary
Garlic
White wine
2 stalks of celery
3 carrots
What pairs well with veal?
This veal-based main course has a medium texture and medium juiciness. Baking in the oven produces a pleasant, delicate roasted flavour. Corresponding wines should always be well-rounded, packed with flavour, and with a medium structure. Wines based on Pinot noir would be a perfect match, but a S. Maddalena would also be an excellent combination.
Preparation
Step 1
Marinate the veal breast for 24 hours with coarse salt, oil, ground pepper and rosemary.
Step 2
Bake in the oven, turning twice, for two to two and a half hours at 135 °C.
Step 3
Add the celery and carrots and increase the heat to 200 °C. After 15 minutes, pour over the white wine and cook for another 20-25 minutes.
