Braised Veal
VITELLO IN FRICANDO'
Ingredients: 2 lb. round of veal , , 2 thick slices of prosciutto , 2 onions, thinly sliced , few cloves , 4 Tbs. butter , , 1 carrot (cut into pieces) 1 bunch parsley few celery leaves 1 cup white wine salt, pepper to taste
Remove the fat from the prosciutto, cut it into small cubes and set aside. Cut the lean prosciutto into strips. Spike the veal by making small cuts in the veal and inserting the cubed prosciutto fat. In a casserole, place the butter, lean prosciutto cut in strips, onions, and cloves. Let it lightly brown, then add the veal and brown on all sides. Add the carrots, and the parsley and celery leaves tied together. Pour a cup of white wine over the veal, salt and pepper to taste, cover the casserole and cook over low heat turning frequently. Add broth if it gets too dry. Cook for 1 hour. Serve thinly sliced, adjust the seasoning and serve with the drippings of roast passed through a fine sieve