600 grams veal
2-3 artichokes
extra virgin olive oil
butter
1 clove garlic
2 bay leaves
2 sage leaves
white wine as needed
parsley
oregano
garlic
salt
flour
Cut the artichokes into thin slices and quickly fry them in extra virgin olive oil along with the garlic, chopped parsley and oregano. Baste with a bit of white wine and cook it off. Cut the meat into thin strips (leg or rump do well), salt and dredge in flour. Stew the meat in preheated extra virgin olive oil and butter. Cook quickly over high heat to keep the meat from becoming tough. Add an unpeeled clove of garlic to the pan along with the sage and bay leaves. Baste with white wine and cook it off quickly. Add the artichokes and quickly complete the cooking. Serve piping hot.
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Laudato
Malbech Veneto Orientale I.G.T.
Santa Margherita
The color is a dark ruby red with, in the wine’s youth, eggplant shadings. The bouquet is broad but intense with sufficient alcohol to convey all the shadings. The first sensations are the sweet, delicate and never overwhelming scents of wood. Next, the nose discovers the first notes of spices and red-skinned fruit, which close on a warm and potent accent of jam. The complete maturation of the grapes permits the amalgamation of those perceptions in a velvety and well-structured complex. The wine is soft on the palate because of its warm sensations of wild berries. When the wine descends along the sides of the tongue, the tannins, which are sweet and agreeable, lend the wine a vivacious touch. The flavor displays the same spice and fruit evident in the bouquet but woven into a lightly boisé texture that assures overall elegance and equilibrium. The flavor’s notable persistence intrigues the palate, stimulating it with vinous and complex sensations.
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