The veal roast with milk and prosciutto is a typical dish of Italian culinary tradition. The veal is wrapped in slices of prosciutto crudo and then cooked slowly in milk. This cooking method makes the meat tender and juicy, while the prosciutto gives it a rich and aromatic flavor. The veal roast with milk and prosciutto is perfect to serve as a main course for special occasions or as a Sunday lunch. It is a simple dish but with an extraordinary flavor that will win over your guests.
Heat the butter in a pan
Add the flour, stirring quickly, then the prosciutto cut into thin strips
Brown the mixture
Place the meat, trussed with kitchen twine, on this mixture and brown it well on all sides over high heat
Season with salt
Pour in the first cup of milk and let it be absorbed
Proceed the same way with the next four cups, never covering the cooking vessel
Once the liquid has evaporated, the roast is ready
Then untie it, slice it and serve it with its sauce
Suggested wines: Dolcetto D'Ovada DOC Chianti Classico DOCG Biferno “Superiore” DOC
Pan
Wooden spoon
Slow cooking
Store in the refrigerator for up to 2 days.
The veal roast with milk and prosciutto is a classic of Italian cuisine.
Italy
| Energy (kcal) | 141.11 |
| Carbohydrates (g) | 4.54 |
| of which Sugars (g) | 4.54 |
| Fat (g) | 7.62 |
| of which Saturates (g) | 4.29 |
| Protein (g) | 13.87 |
| Sale (g) | 0.19 |
