534. Arrosto Morto Lardellato

Larded Pot Roast

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Take a short, thick, lean and ripe cut of veal or beef from the leg or rump, weighing 1 kilogram or so (about 2 pounds); stud it with 30