Veal Knots In Bellavista

Preparation:

Preparation: Trim the knots all around so as to eliminate the fraying and the cartilaginous part, leaving the bone uncovered. Cut the bacon, ham, mushrooms, cucumbers and truffle into sticks about two centimeters long. Make small cuts in the meat and insert a stick of the ingredients indicated above into each one, making sure that it protrudes from the meat itself by about one centimetre. Flour the knots on both sides. Heat the butter with four or five spoonfuls of oil, dip the knots in it and brown them well, turning them from time to time. Salt and pepper the meat, then sprinkle it with half a glass of white wine which you will let evaporate. Continue cooking over a very gentle heat, adding, if necessary, a little boiling water or, if you have it at home, a little broth. When cooked, lift the knots one by one from the sauce and place them on a cutting board. With a sharp knife, cut away the excess part of the various ingredients with which you have fenced the knots. Put the latter to warm up for a moment in the sauce, arrange them next to each other on a plate and sprinkle them with the sauce. If you wish, you can garnish the serving dish with half peppers, previously sprinkled with breadcrumbs, chopped parsley and garlic, sprinkled with oil and cooked in the oven on a greased baking sheet.