Pink veal with Monferrato sauce and black truffle flakes

I present to you a typical Piedmontese dish: veal with pink point on Monferrato sauce or sauce in the ancient way, so called because nothing is thrown away from everything that is used for cooking.

Unlike the more classic version of vitello tonnato, here the meat is not cooked in broth, therefore it is not a boiled meat but a roast browned first on the flame and then passed in the oven, this procedure is used to obtain a tender meat, cooked in dot and still pink inside.

You will surely know the classic version of vitello tonnato but this tasty version will win you over.

Pair the dish with a glass of aromatic white wine:

Anthilia Bianco Donnafugata Sicilia DOC, Italy

Johannisberg du Valais AOC or La truite Luins AOC La Cote, Switzerland

Sauvignon Blanc pays d’Oc IGP, France