Roast Veal With Kidney

Preparation:

Preparation: Make several incisions on the meat and insert a few grains of coarse salt. Heat the butter in a saucepan, place the meat tied with white kitchen string and brown it. Pour in the cream, cover and simmer for an hour. Remove the meat and put the washed, skinned, freed from nerve fibers and cut into not too thin slices of kidney in its sauce, otherwise they will harden. Cover and cook for a quarter of an hour. Untie the roast, cut it into slices, pour the sauce on top. Accompanying wines: Breganze Pinot Nero DOC, Torgiano Pinot Nero DOC, Castel Del Monte Pinot Nero DOC.