Roast Veal with Milk, or Arrosto al Latte: This isn't a roast in the traditional dry heat sense, but rather an arrosto morto, in other words a pot roast, and to be frank the recipe calls for more liquid than many do. However, it also calls for dried mushrooms, and they contribute considerably to thickening the sauce. The recipe will serve 6:
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 2 pounds (900 g) boneless veal cut from the rump
- 2 ounces (50 g) fatty prosciutto, thinly sliced
- 1/4 cup unsalted butter
- Half an onion, chopped
- 1 ounce dried porcini, soaked in warm water for 10 minutes, drained, and minced
- 1/2 cup Marsala
- 2 cups (500 ml) whole milk
- Salt & pepper to taste
Preparation:
Wrap the meat in the prosciutto, and then tie it, both to help it keep its shape and to keep the slices of prosciutto in place. Put the butter and the onions in a pot large enough to hold the meat, set the pot over a medium flame, and when the onions begin to crackle add the meat. Reduce the heat and brown the meat over a gentle flame; when both meat and onions are golden add the mushrooms and continue simmering, adding a tablespoon or two of Marsala now and again. When the Marsala has all evaporated season with a pinch of salt and a dusting of pepper, then add the milk. Bring the pot to a boil, then reduce the heat and simmer the meat over a gentle flame until it is fork tender. Remove the strings, slice the meat fairly thinly, spoon the sauce over it, and serve.
Two observations: This works very well with caramelized baby onions, and it will also be good if you substitute bacon or pancetta for the prosciutto.
Two observations: This works very well with caramelized baby onions, and it will also be good if you substitute bacon or pancetta for the prosciutto.
