600 grams veal shoulder
1/2 cup Cognac
butter
salt
flour
pink pepper from Madagascar
some sprigs of rosemary
Cover the meat with flour, melt some butter in a large, deep pan and place the veal in the pan. Salt the meat and, after adding the pink pepper, pour in the Cognac and flambé the dish. Bring the cooking to the degree desired. When the veal is ready to be served, baste it with the sauce it has created during cooking and garnish with some sprigs of rosemary.
|
 |
 |
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 flavour’s notable persistence intrigues the palate, stimulating it with vinous and complex sensations.
|
 | |
