Milk Veal Saddle Stuffed with Lardo and Spinach Leaves

First, cut the saddle of milk-fed veal twice lengthwise. Then stuff with lardo bacon and raw spinach leaves. Tie the meat with kitchen twine. Season with salt and pepper and sear on both sides in olive oil. Cook in preheated oven at 180 °C for about 10 minutes, turning occasionally. Remove the meat from the oven and keep warm. Deglaze the pan with the veal stock and let it boil down a little. Remove the gravy from the bottom of the pan and strain through a fine sieve. Cut the tomatoes into quarters. Wash the Radicchio Trevisiano and divide into individual leaves. Place quartered tomatoes with olive oil and basil leaves on a baking sheet in the oven at 80 °C for about 20 minutes. Cut squash into oblong pieces and fry in olive oil with the chopped ginger. Add tomatoes, season with salt, pepper and lemon juice. Toss the radiccio briefly and arrange on plates. Cut the saddle of veal, serve with the sauce and vegetables.

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