A classic Italian recipe for roast veal softened with milk and flavored with prosciutto.
- 2 lb veal thigh
- 2 oz ham
- ¼ cup butter
- 4 cups milk
- ½ cup all-purpose flour
- salt and pepper to taste
Place a roasting pan on the stovetop over medium heat.
Add butter and let melt.
Add prosciutto cut into strips and sauté.
Add the veal, bound with kitchen twine, and turn the heat to high.
Season with salt and pepper and turn the roast so that it browns evenly.
Add the flour and cook for a couple of minutes.
Then, add the milk and cook over low heat, covered.
Baste the roast occasionally with more milk if the roast seems dry.
After about 40 minutes, when the veal is done cooking, cut the roast into slices and serve with the strained pan juices.
This recipe can be prepared using a classic rolled veal or beef roast.
Source and picture: Academia Barilla
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