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ROASTED CHIANINA VEAL WITH TRUFFLE

04/05/2020

WITH FRESH BLACK TRUFFLE TUBER MELANOSPORUM VITT.

Ingredients for 6 servings:
600 g veal steak for roasting, 12 g garlic, 5 g rosemary, 25 g salt, 2 g pepper, 50 g fresh black truffle Tuber Melanosporum Vitt., ½ glass Cognac, extra virgin olive oil as required.

For a better taste it is recommended to season the meat and to put it to drain for at least 5/6 hours before cooking. Finely chop the garlic and the rosemary and add a little salt and pepper. Roll and tie the meat so that it takes a regular shape and season it with the mixture of garlic and rosemary. Make a hole in the meat from side to side horizontally and insert the truffles. Put some olive oil in a frying pan and brown the meat at a moderate temperature. When the meat is almost cooked pour the cognac over the meat and evaporate over high heat. Lower the heat and cook over low heat. At the end of cooking cut the roast into thin slices and serve them with the cooking sauce.