Shop Now
Barilla recipes

google plus pinterest facebook twitter

Veal Roast with Milk

di Academia Barilla

Big Image
Veal Roast with Milk
1 hours


Main course

Ingredients for 4 people

1 3/4 pound veal leg
1 3/4 ounces prosciutto
3 1/2 tablespoons butter
4 cups milk
1/2 cup flour
Salt and pepper to taste

Preparation 20 minutes preparation + 40 minutes cooking
1. Melt butter in a pan over medium heat, cut prosciutto into strips and sauté until brown

2. Tie the veal with kitchen twine, season with salt and pepper and brown evenly over high heat

3. Add flour and cook for a few minutes

4. Pour in all the milk, cover with a lid and continue cooking over low heat, basting with additional milk if the meat looks too dry

5. The veal should be cooked in about 40 minutes

6. Remove from the pot and slice

7. Collect cooking juices, strain and pour over the meat

8. Beef can be used instead of veal