Ingredients for 6 people: A I kilo roil (rosetta) of veal, tied together with string; 200 g of Laudemio; 2 cloves of garlic; 2 salted anchovies, washed and freed of all bones; half a white onion; a carrot; a piece of celery; a stock cube and two glasses of water; 2 spoonfuls of vinegar; 2 spoonfuls of parmesan; 2 spoonfuls of breadcrumbs.

Chop up the onion, the carrot and the celery. Place the meat in the pan in which it is to be cooked and add the oil, the vinegar, the anchovies, the mixture of chopped onion, carrot and celery, and the cloves of garhc. Leave the meat to marinade in this for an hour or so, turning it over every so often.

When you are ready to put the pan on the fire, add the water and the stock cube. Bring to the boil and then cover and place a weight on the pan lid, reducing the flame to a minimum. Cook for 2 hours, turning the meat over only two or three times. When the meat is done, remove it from the pan and keep it warm. Blend all the sauce and add the Parmesan and the breadcrumbs, blending for a few seconds more. Cut the meat into slices and put them in a fireproof dish. Cover them with the sauce and put them in a heated oven for a few minutes before serving.