Italy Recipes
ARROSTO DI VITELLONE BIANCO DELL'APPENINO CENTRALE

ARROSTO DI VITELLONE BIANCO DELL'APPENINO CENTRALE

Veal Roast

How to make the Veal Roast:

Cut the sweet ham into thin strips. Make small incisions in the roast and insert them in. Tie the roast with cooking string. Chop the celery, carrot and onion and brown in a deep casserole with some Aprutino Pescarese extra virgin olive oil. When translucent place the roast in the pan and brown on all sides. Salt and pepper the roast.

Cover with the milk (use more if necessary). Place a lid on the casserole and cook over a low flame for an hour. The cooking juice should be thick and lumpy. Remove the veal, slice and arrange on a pre-heated dish.

Remove the juice from the casserole sauce and smooth it in a blender adding the heavy cream. Add the nutmeg. Heat quickly in a small pot. Pour over the sliced veal and serve.

Recipe courtesy of the Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM