Bistecca di Vitella al Barolo e Rosmarino
Piedmont — Langhe, Barolo DOCG zone
Veal chop (vitella) pan-roasted and finished in a reduction of Barolo wine with rosemary — a Piedmontese restaurant preparation that transforms a straightforward veal chop into something that showcases the Nebbiolo grape's tannin structure as a sauce component. The veal chop is pan-seared in butter until golden, then the Barolo is added to the pan and reduced to a glaze while the chop finishes in the oven. The Barolo's tannins and fruit structure become concentrated in the sauce. Rosemary is added during the reduction and removed before serving.