Ingredients FOR THE CALF ROLL
- 850 g fillet of veal
- 450 g 1 bunch of asparagus
- 2 shallots
- 1 celery stalk
- 1 carrot
- 1 onion
- dry white wine
- rosemary
- laurel
- garlic
- thyme
- Parmigiano Reggiano Dop
- butter
- pepper
- coarse salt
Ingredients FOR SALTED ZABAIONE
- 180 g white wine
- 15 g corn starch
- 5 yolks
- 1 egg
- 1 shallot
- Parmigiano Reggiano Dop
- marjoram
- thyme
- salt
- pepper
FOR THE ROLL OF CALF
Place the meat in a baking dish, add 2 glasses of white wine, the shallots cut into slices and a few sprigs of thyme; marinate for 1 hour.
Prepare an aromatic broth with celery, carrot, onion, 1 bay leaf, 1 glass of white wine, 1 clove of garlic with the peel, 1 sprig of rosemary, a few grains of pepper. Boil for 10 minutes, then flavor with a pinch of coarse salt.
Peel asparagus: cut the base and, with a potato peeler, remove the fibrous part of the stem. Separate the tips from the stems and sauté them in a pan with a knob of butter and a drop of water; cook the kegs in boiling water for 5 minutes.
Open book the fillet, helping yourself with a smooth and sharp knife; gently beat the meat with a meat tenderizer and flavor it with a minced pepper. Arrange the asparagus stalks along the fillet and season with 1 tablespoon of Parmesan; roll up and tie the veal with a few single turns of kitchen twine, starting from the center. Wrap the roll in a cloth and close it with candy; to keep it in shape, tie it with another five turns of twine.
dip the roll in the boiling broth and boil it for about 35 minutes after boiling again.
FOR THE SALTED ZABAIONE
Gather in a small saucepan, the wine, 1 sprig of thyme and 1 shallot cut into small pieces and boil until the wine has reduced by half.
United in a bowl suitable for the bain-marie, the egg and yolks, 1 tablespoon of parmesan, pepper, salt and cornstarch and start whipping with a whisk by hand, adding the filtered reduction; transfer the bowl to a bain-marie and continue whipping; when the sauce appears velvety, remove the bowl from the water bath and whisk again briefly.
Strain the roll, let it rest for a few minutes, free it from the wrapping and cut it into slices 2-3 cm thick.
Serve in a tray, finishing with the asparagus tips, the salted eggnog and marjoram leaves.
Combine to a light red to be served fresh, such as Santa Maddalena from South Tyrol, made from slave grapes with a little lagrein. Cantina Bolzano's Huck am Bach 2018 is among the best.
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