White Veal Roast Cooked in Milk
- 2 lbs. Vitellone Bianco dell’Appenino Centrale(white veal roast)
- 1/4 lb. sweet ham, in a single slice
- 1 medium onion
- 1 carrot
- 1 celery stalk
- 1 1/2 cups milk
- 1/4 cup heavy cream
- Aprutino Pescarese Dop extra virgin olive oil
- salt and pepper
How to make the Arrosto di vitellone bianco dell’Appennino Centrale:
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.