Milk-roasted veal

Milk-roasted veal

Arrosto di vitello al latte

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
55g butter
lean silverside or topside of veal, about 1.5kg
100g parma ham, cut into small strips
nutmeg, freshly grated
salt
pepper
2 litres milk

Method

  1. Place the butter in a large pan into which the veal will just fit snugly. Add the meat and brown on all sides. Add the Parma ham strips, a pinch of nutmeg and season with salt and pepper.
  2. Then pour in just enough of the milk to cover the meat by two-thirds. Cover and simmer gently for about 2–2½ hours, until tender, topping up with more milk from time to time to prevent the meat from becoming dry.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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