Vitello Contadina Recipe
Ingredients
| 3 to 3 1/2 pounds top round of veal in 1 piece, trimmed | ||
| 2 small sprigs fresh rosemary or 3/4 teaspoon dried | ||
| Pancetta | 8 Ounce, sliced | |
| Parsley | 2 Tablespoon, chopped | |
| Bay leaves | 2 | |
| Freshly grated nutmeg | ||
| Coarsely ground pepper | ||
| Dried mushrooms | 1 Ounce | |
| Unsalted butter | 6 Tablespoon | |
| Garlic | 3 Clove (5gm), peeled | |
| Salt | To Taste | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Dry vermouth | 1/2 Cup (16 tbs) | |
| 1/3 cup coarsely ground almonds | ||
Directions
MAKING
1) Start by incising the veal and create a neat compact shape , after trimming off any irregular pieces of meat
2) Along the center of meat, place rosemary and half of pancetta
3) Toss parsley and add another layer of pancetta, nutmeg, bay leaves and pepper
4) Drain and rinse porcini, reserve liquid, and place porcini on the meat after chopping coarsely
5) Place any meat trimmings on this and tie the bird up with kitchen twine
6) In a deep casserole, melt butter and sauté garlic until golden for about 6 minutes
7) After discarding the garlic, add the roast, seasoning it with salt and cook on all sides until golden for about 20 minutes
8) Combine wine and vermouth and use it for basting the meat
9) Cook for 15 minutes in low to medium heat, basting occasionally
10) Add the almonds and 1/2 cup of mushroom-soaking liquid
11) Cook for another 20 minutes until tender, basting occasionally
12) Remove meat from the heat and place it on a carving board
13) Cut after it’s cold into 1/2 inch thick slices
14) Boil sauce until it’s reduced
SERVING
15) Serve in a serving plate after spooning sauce over
1) Start by incising the veal and create a neat compact shape , after trimming off any irregular pieces of meat
2) Along the center of meat, place rosemary and half of pancetta
3) Toss parsley and add another layer of pancetta, nutmeg, bay leaves and pepper
4) Drain and rinse porcini, reserve liquid, and place porcini on the meat after chopping coarsely
5) Place any meat trimmings on this and tie the bird up with kitchen twine
6) In a deep casserole, melt butter and sauté garlic until golden for about 6 minutes
7) After discarding the garlic, add the roast, seasoning it with salt and cook on all sides until golden for about 20 minutes
8) Combine wine and vermouth and use it for basting the meat
9) Cook for 15 minutes in low to medium heat, basting occasionally
10) Add the almonds and 1/2 cup of mushroom-soaking liquid
11) Cook for another 20 minutes until tender, basting occasionally
12) Remove meat from the heat and place it on a carving board
13) Cut after it’s cold into 1/2 inch thick slices
14) Boil sauce until it’s reduced
SERVING
15) Serve in a serving plate after spooning sauce over
Chef
