Veal is not very much in evidence among all the mutton and horsemeat on the meat stalls in the covered market in Cagliari, but this is because it is a fairly new element in the local cuisine - though no less valid because of it After all the locals have only recently begun to be able to afford such luxuries! If you would like a cheaper alternative, a boned and rolled turkey breast also works very well.
Roll the meat lightly in the flour. Pour the oil into a deep flameproof casserole with a tight-fitting lid and heat on top of the stove for about 2 minutes. Add the meat and brown all over to seal it. Add the capers, wine, lemon slices, onion, carrot, parsley and garlic. Sprinkle with about 3 pinches salt, cover with aluminium foil and place the lid on the top. Simmer very slowly on top of the stove or in a pre-heated
Remove the meat from the casserole, slice it and arrange it on a warmed platter. Strain the juices in the casserole, pushing the vegetables through the sieve to make a smooth sauce. Heat this through and pour it over the sliced meat. Serve at once.
© 1990 Valentina Harris. All rights reserved.