Name: Rolle di Vitello (Braised Stuffed Leg of Veal)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 6 slices mortadella (optional); 2 cups (or as needed) Chicken Stock or Veal Stock (recipe follows); 1½ cups (or as needed) dry white wine; Salt and freshly ground pepper; 2 large onions, cut into ¼-inch dice (2½ to 3 cups); 2 teaspoons freshly grated nutmeg; 6 carrots, cut into ¼-inch dice (about ¾ cup); 1 tablespoon chopped plus 3 branches fresh rosemary; 4 ribs celery, cut into ¼-inch dice (about ¾ cup); 2 tablespoons each unsalted butter and olive oil or ¼ cup olive oil; 6 slices prosciutto (not too thin); 1 leg of veal, boned and butterflied, about 4 pounds; 2 to 3 medium cloves garlic, slivered

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Our apartment in Rome had no refrigerator, just an ice box. As a result I marketed daily and tried to use everything as quickly as possible. Fortunately my neighborhood was wonderful for shopping. Across the street was a huge enclosed market that sold vegetables, flowers, herbs, and fish. The lamb and poultry and pork butchers were nearby, as was the formidable beef and veal butcher. Somewhat beefy himself, he stood very tall and round on a marble platform, bellowing in Roman dialect to all