Vitello In Fricando


2 lbs. round of veal
2 thick slices of prosciutto
2 onions, thinly sliced
few cloves
4 tbs. butter
1 carrot, cut into pieces
1 bunch parsley
few celery leaves
1 cup white wine

How to make the Vitello In Fricando’ – Braised Veal:

Remove the fat from the ham, dice it and set aside. Cut the lean part of the ham into strips. Spike the veal by making small cuts in it and inserting the diced prosciutto fat. Place the butter, the lean prosciutto cut in strips, the onions and cloves in a casserole. Let brown lightly, and then add the veal and brown on all sides. Add the carrots, parsley and celery leaves tied together.

Pour a cup of white wine over the veal, add salt and pepper to taste, cover the casserole and cook over low heat turning frequently. Add broth if it gets too dry. Cook for one hour. Slice thin, adjust seasoning and serve with finely-sieved roast drippings.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at