Truffle Veal

Preparation:

Preparation: Boil the chestnuts in lightly salted boiling water for 30 minutes, drain and set aside. Salt and pepper the veal fillets, spread them with truffle paste, wrap them in bacon and tie them with kitchen twine. Brown the meat in a saucepan with three tablespoons of oil. When the roasts are golden on all sides, pour the wine over them and leave to evaporate, then continue cooking in the oven at 180 degrees for 45 minutes, basting occasionally with the broth. In the meantime, peel the shallots, cut them in half and sauté them in a pan with three tablespoons of oil. Salt and pepper them and cook them for 15 minutes on low heat. Add the cabbage cut into squares and the chestnuts, leave to infuse and continue cooking, basting occasionally with vegetable broth until all the vegetables are tender. When the fillets are ready, untie them, cut them into thick slices and filter the cooking juices. Arrange the slices of meat with the shallots and chestnuts on the serving plates, pour the sauce and grate the fresh black truffle.