Saddle of Veal on Pancetta Crust

1. peel garlic. Roast pine nuts in a frying pan without fat until light brown.

Finely whisk the pine nuts, 1 clove of garlic and 3 tbsp. olive oil in a blender.

Clean the basil, coarsely chop the leaves and grind everything together thoroughly. Season with salt and pepper.

Remove fat and tendons from the saddle of veal and season with salt and pepper. Spread half of the pancetta slices the size of the veal back on the surface of a piece of plastic wrap.

Spread half of the pesto on the skin side of the veal loin and place the coated side down on the pancetta slices.

Spread the remaining pesto on the other side of the veal loin and wrap the pancetta slices with the foil. Cover the other side of the meat with the remaining pancetta and press firmly until smooth.

Heat two tablespoons of olive oil in a frying pan until very hot and brown the roast for 2 minutes on each side. Remove from the roasting pan and roast in the heated oven on the 2nd rack from the bottom for 40 minutes at 190 °C (gas 2-3, convection oven 35 minutes at 170 °C ). At the end of cooking time, remove and let rest for 10 min. covered with aluminum foil.

Peel and finely dice shallots. Pour out frying fat (except for a small residue) from the frying pan, sauté the shallot cubes in the frying fat over medium heat until translucent. Add rosemary and marjoram and extinguish with white wine. Let the wine boil away almost completely.

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