- Second courses
- 75 min
Veal loin with Nonno Nanni Caprino di latte vaccino
1 kg of boneless veal loin
300 g of Nonno Nanni Caprino di latte vaccino
80 g of washed rocket
80 g of tuna in oil
60 g of pitted green olives
dry white wine
extra virgin olive oil
Nonno Nanni Cow's Milk Caprino is the perfect cheese for those who love an intense, characteristic flavour
Arrange the entire piece of meat on an oven-proof dish; soak it with 3 tablespoons of oil, season with salt and pepper and put it inside a preheated oven at 200° for about one hour while soaking it with half a glass of wine once it starts cooking.
Take the roast out of the oven as soon as it is ready, drip it from the sauce and let it cool down (you can also cook it one day in advance and then store it in a refrigerator, tightly sealed.) Cut loin into 24 thin slices: use a slicer if possible.
Add rocket together with drained tuna, olives and a handful of capers inside the mincing machine’s glass. Put mixture inside a bowl and blend it with Nonno Nanni Caprino di latte vaccino. Season mixture with salt, pepper and a dash of Worcester.
Spread a nice knob of mixture on top each slice of meat and then roll it. Serve cold on a nice dish.