Instructions: 1. Unravel the pancetta and wrap it around the cleaned rib eye. Secure it by tying it end to end with string and loop around widthwise at three equidistant intervals.

2. Season with white pepper only (as pancetta is already heavily salted.)

Brown on one side and turn over.

3. Place in a pre-heated 425F oven and cook 12 to 15 min. Remove from heat and let rest for 3 to 4 min.

4. De-glaze the pan with vodka and reduce by half.

5. Add the heavy cream and reduce until thick.

6. Add the demiglace and stir. Season with salt and pepper to taste.

7. Cut the string from the veal and slice into 12 equal pieces. Place the sauce on the dinner plates and place the meat on top. Accompany with vegetables of your choice.

DONATELLO

WINE:RADDA IN CHIANTI 1980

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.