Name: Veal Loin with Mustard, Pancetta & Cabbage
Yield: Serves 4–6
Ingredients: 8 thin slices unsmoked pancetta or lardo di collonata; 500 ml (2 cups) white wine; 50–60 g (2 oz) caul fat (available from good butchers); 5 tablespoons olive oil; 1.25 kg (2 lb 12 oz) boned loin of veal (keep the bone if possible); 4 tablespoons mild mustard (grainy or smooth); 8 large cabbage leaves (savoy or chinese)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is a dish my sister-in-law Luisa taught me. It is a great dinner: it looks impressive but, once you’ve done the first bit of preparation and wrapped the meat up, you can just put it in the oven and not think about it too much. If you can find lardo di collonata then use that, otherwise pancetta is just fine.

Ingredients

8 large cabbage leaves (savoy or chinese)
50–60 g (2 oz) caul fat (available from good butchers)

Method

Slice away the bottom third of the thick stem of the cabbage leaves so that they sit flat. Bring a saucepan of lightly salted water to the boil. Blanch the cabbage leaves for a couple of minutes to soften them (depending on their thickness). Drain and spread them out flat on a clean tea towel to cool.

Soak the caul fat in a bowl of warm water for 10 minutes or so. Drain, squeeze out the