1 boneless veal breast
Coarse salt
Ground pepper
Rosemary
Garlic
White wine
2 stalks of celery
3 carrots
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.
Marinate the veal breast for 24 hours with coarse salt, oil, ground pepper and rosemary.
Bake in the oven, turning twice, for two to two and a half hours at 135 °C.
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.
