Roasted veal loin with raw smoked bacon, vegetables and chanterelles
- 1 kg veal loin
- 1 pack of raw smoked bacon
- 100 g small potatoes
- 100 g asparagus
- 50 g sugarsnap peas
- 1 red onion
- 2 garlic gloves
- 50 g beans
- 50 g cherry tomatoes
- 50 g chanterelles
- salt
- sugar
- dark sugar syrup
- 50 g butter fresh thyme
- 2 cl Marsala wine
Prepare the veal loin and cut it into suitable pieces. Wrap two slices of bacon around each piece. Fry the meat on a hot pan until brown on both sides and bake in the oven at 220 °C for 8 minutes. Heat up some olive oil on the pan, add the vegetables and mushrooms. Fry lightly and season, and put the vegetables on a plate. Add butter and thyme to the same pan. When the butter has almost melted, add the Marsala and season the sauce with salt, pepper and dark sugar syrup. Stir continuously and let the sauce come to a boil for a moment. Put the meat on the vegetables and add the sauce; serve.