Cookbook Main courses

Veal roll with walnuts

Main courses

Difficulty	People	Time

Easy	4	150 minuti

Ingredients

600 g	veal rump
500 mL	Sterilgarda microfiltered whole milk
q.b.	salt
50 g	fontina
50 g	sliced cooked ham
10 g	butter
1 tufts	parsley
q.b.	pepper
40 g	walnut kernels
3 tablespoon	extra virgin olive oil

Prepare this recipe with:

Preparation

Wash 1 bunch of parsley, clean and chop finely, then break up the walnut kernels. Flatten the veal rump well into a slice after removing any fat and place the slices of cooked ham, the fontina cut into slices, the parsley and the walnuts on top.
Roll everything up and tie your roast well with string, so that the filling cannot escape during cooking and insert a sprig of rosemary and two or three sage leaves between the string.
Place the roll in an oval saucepan with 4 tablespoons of extra virgin olive oil and brown it evenly;
Salt, pepper and moisten everything with the Sterilgarda microfiltered whole milk and leave to cook on a low flame for at least an hour and 30 minutes, remembering to turn the roast every now and then. At the end of cooking, the Sterilgarda microfiltered whole milk should have reduced and the cooking juices should be creamy.
Remove the meat from the heat, let it cool, remove the string, slice it and serve it with the cooking juices.

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