Veal Roast with Milk and Prosciutto

Name: Veal Roast with Milk and Prosciutto
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6
Cuisine: Italia
Ingredients: 800 g Veal Topside; 40 g Butter; 2 slices Prosciutto; 5 glasses Milk; to taste Flour; to taste Salt

@tuduu

Category: Main courses

The veal roast with milk and prosciutto is a typical dish of Italian culinary tradition. The veal is wrapped in slices of prosciutto and then slowly cooked 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 during special occasions or as a Sunday lunch. It is a simple dish with an extraordinary taste that will win over your guests.

Difficulty: Medium

Cooking time: 120 minCooking: 120 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

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Ingredients

No. Servings

Veal topside800g
Butter40g
Prosciutto2slices
Milk5glasses
Flourto taste
Saltto taste

Purchasable products

Truffle Butter 80g - artisanal specialty

1 product

£ 8.51

Il Poggio - Parma Ham aged 24 months

1 product

£ 276.83

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
In a pan, heat the butter
STEP 2 OF 10
Add the flour, stirring quickly, then the prosciutto cut into thin strips
STEP 3 OF 10
Brown everything
STEP 4 OF 10
Place the meat tied with white kitchen string on this mixture and brown it well on all sides over high heat
STEP 5 OF 10
Adjust the salt
STEP 6 OF 10
Pour the first glass of milk and let it absorb
STEP 7 OF 10
Proceed in the same way for the next four glasses without ever covering the cooking pot
STEP 8 OF 10
Once the liquid has evaporated, the roast is ready
STEP 9 OF 10
Then untie it, cut it into slices, and serve it with its sauce
STEP 10 OF 10
Accompanying wines: Dolcetto D'Ovada DOC, Chianti Classico DOCG, Biferno “Superiore” DOC

Suggestions

Pan
Wooden spoon
Slow cooking

General Information

Storage notes

Store in the refrigerator for up to 2 days.

More information

The veal roast with milk and prosciutto is a classic of Italian cuisine.

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Veal Roast with Milk and Prosciutto

@tuduu

Category: Main courses

Difficulty: Medium

Cooking time: 120 minCooking: 120 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

Preparation

STEP 1 OF 10

In a pan, heat the butter

STEP 2 OF 10

Add the flour, stirring quickly, then the prosciutto cut into thin strips

STEP 3 OF 10

Brown everything

STEP 4 OF 10

Place the meat tied with white kitchen string on this mixture and brown it well on all sides over high heat

STEP 5 OF 10

Adjust the salt

STEP 6 OF 10

Pour the first glass of milk and let it absorb

STEP 7 OF 10

Proceed in the same way for the next four glasses without ever covering the cooking pot

STEP 8 OF 10

Once the liquid has evaporated, the roast is ready

STEP 9 OF 10

Then untie it, cut it into slices, and serve it with its sauce

STEP 10 OF 10

Accompanying wines: Dolcetto D'Ovada DOC, Chianti Classico DOCG, Biferno “Superiore” DOC

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

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