Prep time:


Cooking time:

1 h 45'



Wine pairing:

Panizzi San Gimignano Pinot nero doc

Roast veal with apples

Tie the meat with kitchen string, then pass it in a mix of salt, pepper and chopped rosemary. Heat the oil in a saucepan and brown the meat until it is golden on each side.

Add the white wine and let it evaporate; meanwhile, peel the apples and cut them into chunks. When the wine has evaporated, add the apples. Cook over low heat for about 1 hour and a half, turning the meat on different sides. If it gets too dry, gradually add a few tablespoons of vegetable broth. Cut the roast into slices and serve with the apple sauce, sprinkled with grains of coarse salt.

(4 people): 1 piece of veal loin of about 700 gr, 3 or 4 apples of your favourite variety, 1 glass of white wine, 0.5 l of vegetable broth, rosemary, extra virgin olive oil, salt, pepper, salt.