Roast Veal and Kidney

Thoroughly wash the kidney in water and vinegar, then remove all the surrounding fat. Continue cleaning until the surface is free of residue and the vinegar smell is no longer noticeable. Drain thoroughly before proceeding, so that excess moisture doesn't hinder the preparation of the roast.

Open the pork loin of veal to obtain a large, even slice. Spread the softened butter evenly over the inside. The surface should be completely coated, without any lumps, to promote even cooking and a more tender filling.

Cut the kidney in half and place it in the center of the buttered veal slice. Fold the meat around the kidney, forming a tight, seamless roll. Make sure the filling is well-contained before wrapping the roast, so the juices will remain inside during cooking.

Wrap the roll in pork belly, making sure it adheres to the entire surface. Then tie it with thin kitchen twine, making regular ties that are tight enough to hold the shape without cutting into the meat. The roll must be stable and compact before browning.

Place the roll in a baking pan and brown it in extra virgin olive oil and butter. Turn it carefully until the surface turns a uniform golden brown. The browning should create a thin, fragrant crust, without burning the fat on the bottom of the pan. baking pan.

Pour the sparkling wine into the baking pan and add the chopped onion. Let the liquid come to a boil, so that the browning liquid melts and incorporates into the seasoning. Wait for the strongest alcohol to evaporate and the aroma to mellow before baking.

Bake at 190°C (374°F) and cook for about two hours. During cooking, baste the meat occasionally with the juices. baking panIf the liquid reduces too much, thin it with a little water. Continue cooking until the roast is well cooked, the surface golden brown, and the bottom still moist and fragrant.