• 1 kg of veal loin
• 1 glass of Soave Classico
• 1 glass of dry Marsala
• 1 clove of garlic
• 1 sprig of sage
• 1 sprig of rosemary
• extra virgin olive oil
Peel and chop garlic with sage and rosemary. Add a pinch of salt and pepper to the mixture and mix the meat. Put it in a baking dish, cover with a kitchen film and leave it to season for a night in the fridge.
In an oval saucepan heat four tablespoons of oil and a knob of butter, add the meat and let it color over low heat for about 5 minutes, turning it with two wooden scoops on all sides. Cover, place two nets between the container and the flame so that the meat will melt as if it were on the grill and cook for an hour, occasionally sprinkling the roast with Soave Classico and Marsala mixed.
At the end of cooking transfer the roast on a cutting board, let it rest for 5 minutes covered with aluminum foil, cut it into slices and place it on a preheated serving dish.
Sprinkle it with its sauce and accompany it, as desired, with steamed potatoes or a fresh seasonal salad.