Veal Cooked in the Sardinian Style

Vitello alla Sarda

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

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.