Veal Roulade on Braised Radicchio

quarter and cook in red wine and honey until done. Cut mushrooms and leek into slices, sauté, season and chop half with a blender. Season the veal roulade, coat it with the leek and mushroom mixture, roll it up, fry it in a frying pan and cook it in the oven until it is done. Arrange the veal roulade with the braised radicchio and the remaining mushroom-porridge mixture on a plate.

Our tip: Use high-quality red wine for an especially fine taste!

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