Preparation

To prepare the meat:

Rub the meat with salt and pepper and tie it with kitchen twine. In a casserole dish, heat 2 tablespoons of extra virgin olive oil with a sprig of rosemary and brown the meat on all sides. Pour in the wine and allow to evaporate. Add the hot stock, cover with a lid and cook the meat for 1 hour on low heat turning it over often. Once the meat is cooked, set aside.

To prepare the cream sauce:

In a small saucepan, heat the milk and then add the grated Grana Padano PDO. Stir well and add a pinch of pepper to taste. Set aside.

To prepare the salad:

Wash the radicchio and cut it coarsely, put it into a salad bowl together with the baby spinach, segments of peeled and skinned mandarins, and chopped walnuts. Dress with extra virgin olive oil, balsamic vinegar, and salt.

To serve:

Serve the sliced veal with the Grana Padano PDO cream sauce and the radicchio salad.