Roasted veal loin with coppa, cavolo nero and salsa dragoncello

veal

1. Stud the veal loin all over with the garlic, prosciutto fat & rosemary.
2. Roll up the veal loin so it is incase in the coppa, tie up the veal with some butchers string, season with a little salt & freshly ground black pepper.
3. Seal the veal loin all over in some hot oil, add the sliced onions, 3 cloves of garlic & 6 rosemary sprigs. Cook for 10 minutes, add the red wine & the veal stock cook for approximately 10 minutes, remove the veal & let rest, correct the seasoning of the sauce.

garnish

1. Remove the leaves of the cavolo nero, blanch in boiling salted water till tender, remove but do not refresh, fry of a little thinly sliced garlic in good olive oil till lightly golden, toss in the cavolo nero & season with salt & pepper & remove.

salsa di dragoncello

1. Finely chop the eggs. Remove crusts from the bread, break into small pieces and soak in water. Drain and squeeze to remove excess water. Chop the herbs, capers & anchovy fillets. Combine all ingredients.
2. Serve the sliced veal loin over the top of the cavolo nero with the salsa di dragoncella.