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.
In a pan, heat the butter
Add the flour, stirring quickly, then the prosciutto cut into thin strips
Brown everything
Place the meat tied with white kitchen string on this mixture and brown it well on all sides over high heat
Adjust the salt
Pour the first glass of milk and let it absorb
Proceed in the same way for the next four glasses without ever covering the cooking pot
Once the liquid has evaporated, the roast is ready
Then untie it, cut it into slices, and serve it with its sauce
Accompanying 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.
Italia
| 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 |
