Pan-Roasted Veal with Radicchio

The succulence and tastiness of this roast derive in part from the cooking method and in part from the specific combination of meat and vegetable. The method is the characteristically Italian one of cooking meat on top of the stove rather than in the oven, a procedure that, as I have mentioned elsewhere in these pages, produces very satisfying depth of flavor.

You should also note that once the veal is cooked and sliced, you return it to the pot and turn the slices over at low heat