Roasted Veal Breast

Preparation:

Preparation: Open the veal breast well and score the surface in several points. In the cuts, insert some rosemary needles, a slice of garlic and a piece of bacon dipped in pepper, a little salt. Roll up the meat, tie it with white kitchen string and brown it in a pan with butter and oil. Cover and cook for an abundant hour on a low heat, pouring the Marsala a little at a time. At the end of cooking, remove the roast and, if necessary, add a little hot water to dilute the cooking juices. Untie the roast, cut it into slices, coat them with the sauce. Serve with a side dish of spinach cooked in butter. Accompanying wines: Colli Orientali Del Friuli Schioppettino DOC, Colli Alto Tiberini Rosso DOC, Monica Di Sardegna "Superiore" DOC.