524. Arrosto di Vitella di Latte

Roast of Milk-Fed Veal

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Milk-fed veal is butchered year-round, but in the spring and summer you will find it fatter, better fed, and better tasting. The cuts that are best for roasting on the spit are the loin and the rump, and they need only oil