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 of pickle and pancetta will show up in the slices; the attractive appearance together with the lively delicacy of flavor make this a most distinctive roast.
© 1986 Marcella Hazan estate. All rights reserved.