Roasted Veal Loin
- Recipe by Sergio Sigala
A red wine with good acidity and low tannin best complements the sweet and sour flavors here without overpowering the mild veal. Try a fresh, fruity Barbera d'Alba, such as the 1997 Bussia Soprana or the 2000 Vietti Tre Vigne.
Search for easy-to-find rich, earthy pinot noir
© John Kernick
Roasted Veal Loin
This recipe has not yet been reviewed.
- From Easy Italian Easter
- Published April 2003
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