325. Vitella di Latte in Guazzetto

Milk-Fed Veal Stew

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

This stew is not particularly flavorful, but it is simple and healthy, so I will describe it. Take a sous-noix or rump of veal, pound it, tie it to hold it together, and put in a saucepan as follows.

If the piece of meat weighs 500 grams</