Roast veal served with Grana Padano PDO cream sauce
| Difficulty
Facile
|
Preparation  15 min
|
Servings for  4 people
|
Ingredients
800 g veal
1 glass of white wine
1 sprig rosemary
1 glass stock
For the salad
1 radicchio head
Baby spinach as required
2 mandarin oranges
50 g walnuts
Balsamic vinegar
Extra virgin olive oil
Salt
Pepper
For the cream spread
100 g Grana Padano PDO, grated
150 ml milk
Pepper
Preparation
To prepare the meat:
Rub the meat with salt and pepper and tie it with kitchen twine. In a casserole dish, heat 2 tablespoons of extra virgin olive oil with a sprig of rosemary and brown the meat on all sides. Pour in the wine and allow to evaporate. Add the hot stock, cover with a lid and cook the meat for 1 hour on low heat turning it over often. Once the meat is cooked, set aside.
To prepare the cream sauce:
In a small saucepan, heat the milk and then add the grated Grana Padano PDO. Stir well and add a pinch of pepper to taste. Set aside.
To prepare the salad:
Wash the radicchio and cut it coarsely, put it into a salad bowl together with the baby spinach, segments of peeled and skinned mandarins, and chopped walnuts. Dress with extra virgin olive oil, balsamic vinegar, and salt.
To serve:
Serve the sliced veal with the Grana Padano PDO cream sauce and the radicchio salad.
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