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Roast Veal with Marjoram

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If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he’d probably serve this spectacular roasted veal with spaetzle, but because he’s in the southern, Italian region, he makes a luscious risotto with porcini mushrooms.

Pairing Suggestion

Fragrant marjoram and the risotto’s earthy mushrooms point this veal roast toward an equally earthy red wine. In Switzerland, that might mean Dôle, a Pinot Noir and Gamay blend; try the lightly herbal 2007 Robert Gilliard Dôle des Monts. In Italy, that could mean a more robust wine, like Lagrein from the Alto Adige; seek out the 2006 Tiefenbrunner Castel Turmhof.

Roast Veal with Marjoram

(13 people have added this recipe to their favorites.)
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Roast Veal with Marjoram

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Roast Veal with Marjoram

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