Beautiful, pasture-raised veal, (fleisher’s,) pounded flat and rolled around a pesto of kale, pine nuts, garlic, onion, and oil, got a good sear and then simmered in a bit of leftover rosé until cooked through. Placed on brown rice, then the liquid (wine and pesto that leaked out the sides, plus a big spoon of demi-glace) reduced and poured around it all plus chopped herbs on top. We had this with a 1999 Autard Châteauneuf “Cuvée les ronds” and a Boston lettuce salad. Simple, but deep, and a good antidote to the rain.
