525. Petto di Vitella di Latte in Forno

Oven-Roasted Breast of Milk-Fed Veal

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

If I knew who invented the oven, I should like to erect a monument to him at my own expense. In this age of monument mania, I think he would deserve it more than anyone else.

Method

Since this is a family dish, leave the cut of meat as is with all the bones in it, and if it doesn’t weigh more than between 600 and 700 grams (between about 1-⅓ and 1-½ pounds) you can cook it in the Dutch oven. Stud the meat with between 50 and 60