Arrosto di Vitello al latte

Name: Arrosto di Vitello al latte (Milk-Roast Veal)
Yield: For 6-8
Cuisine: Italian
Ingredients: 2 litres (3½ pints) milk; 100 g (3½ oz) parma ham, cut into small strips; 1.5 kg (3¼ lb) lean silverside or topside of veal; 1.5 kg (3¼ lb) lean silverside or topside of veal; salt and pepper; salt and pepper; pinch of freshly grated nutmeg; 55 g (1¾ oz) butter

Milk-Roast Veal

Preparation info

For
6-8

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is a very delicate dish, which should be served in thin slices with green beans, Swiss chard or spinach.

Ingredients

55 g (1¾ oz) butter
1.5 kg (3¼

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Melt the butter in a large pan into which the veal will just fit snugly. Add the meat and brown on all sides. Add the Parma ham strips, grate over the nutmeg and season with salt and pepper. Then pour in just enough of the milk to cover the meat by two-thirds. Cover and simmer gently for about 2-2½ hours, until tender, topping up with more milk from time to time to prevent the meat becoming dry