Veal roast with truffles

Recipe second for 6 people based on Veal.

Preparation:

Preparation: With the knife, score the meat in several points and put salt, pepper, a piece of bacon and a slice of truffle in the cuts. Tie the loin with white kitchen string and brown it in a pan where you have heated the oil and butter. When the meat is well browned on all sides, lower the heat, cover and continue cooking, adding a little hot water if necessary. Let the roast rest for 10 minutes, untie it, cut it into slices and serve it with its sauce. Accompanying wines: Franciacorta Rosso DOC, Sagrantino Di Montefalco DOCG, Solopaca DOC.