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Bracciuolino di Vitello
Shoulder of veal, rolled
Preparation info
- Difficulty
Easy
Appears in
Published 1986
An economical way of cooking veal, excellent hot or cold. The bones which are removed (ask the butcher to do this) provide the basis of a stock for Pasta in brodo, also called Minestra in brodo in the north.
Ingredients
a - olive oil
- the juice of
2
Method
Lay the meat out on a board, put a leaf of rosemary and origano here and there, crush the garlic and paste the meat with it. Add a few drops of olive oil. Roll it up into a good shape and tie it with string.
Heat some olive oil in a cast-iron pot or copper pan, put in the meat and brown on all sides (20 minutes) on top of the stove. Add the juice of 2 lemons, put on the lid and cook on