The secret to this very delicate dish lies in the quality of the cut of meat, the important flavoring provided by the smoked bacon and the distinctively Mediterranean tang contributed by the sage.
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INGREDIENTS |
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Veal rump cut |
300 |
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g |
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Smoked bacon |
80 |
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g |
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Dry white wine |
Half |
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Glass |
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Fresh sage |
1 |
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Small bunch |
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Corn oil |
To taste |
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Salt |
To taste |
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PREPARATION |
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Cut the veal in long strips as wide as a finger and tie strips of smoked bacon around each one of them, placing a fresh sage leaf in the middle of the knot. Add a little salt. |
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In a fairly large, non-stick pan, brown the knotted strips of veal. The bacon fat will suffice to cook the little knots in a few minutes. They should be golden brown and the bacon crispy. If the bacon is very lean, you can add a little corn oil. |
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Once they are cooked, add half a glass of dry white wine, turn up the flame and let it reduce. Serve immediately. |
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CHEF'S NOTE |
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The secret to this very delicate dish lies in the cut of the meat; so have your butcher prepare some thin slices from the central part of a veal rump cut (which is the most tender and that will also enable you to get longer slices). |
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For this very structured menu with slightly bitter nuances, we suggest a medium-bodied red wine that is fairly smooth, something like a Santa Maddalena from the Alto Adige, or a drier wine, with a round, harmonious flavor, marked by spicy, red-fruit notes, like a Merlot. |
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