Arrosto di Vitello Lardellato con Pancetta e Cetriolini sott’Aceto

Name: Arrosto di Vitello Lardellato con Pancetta e Cetriolini sott’Aceto (Roast Veal Studded with Pancetta and Pickled Cucumbers)
Cuisine: Italy
Ingredients: 8 to 10 cornichons or other small cucumbers pickled in vinegar, cut in half lengthwise; 8 to 10 cornichons or other small cucumbers pickled in vinegar, cut in half lengthwise; 8 to 10 cornichons or other small cucumbers pickled in vinegar, cut in half lengthwise; 3 ounces pancetta, prosciutto, or salt pork, cut into 2½- to 3-inch-long strips from a ¼-inch-thick slice; 3 ounces pancetta, prosciutto, or salt pork, cut into 2½- to 3-inch-long strips from a ¼-inch-thick slice; 3 ounces pancetta, prosciutto, or salt pork, cut into 2½- to 3-inch-long strips from a ¼-inch-thick slice; A 2½-pound boneless veal roast, such as top round, rump, sirloin, or shoulder; ⅓ cup heavy cream; Black pepper in a grinder; Salt; 2 tablespoons vegetable oil; 3 tablespoons butter; ¼ cup freshly squeezed lemon juice

Roast Veal Studded with Pancetta and Pickled Cucumbers

Preparation info

For
6
Persons

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

A roast of veal is here prepared for cooking by larding it with pancetta and cucumber pickles and then marinating it in lemon juice. The pancetta not only radiates flavor but bastes the veal internally as it cooks and keeps it moist. The pickles and the lemon juice contribute vivacity and aromatic qualities to the taste. The meat is first browned in butter over a burner, then roasted in the oven with cream, a procedure that helps the veal stay juicy and tender. Cross sections

Ingredients

Europe
Italy
Dinner
Main course
Mediterranean
Gluten-free

Ingredients

Method