"Drowned" Rump

Ingredients

• 800 g lean boneless beef or veal rump (scannello)
• 80 g prosciutto fat
• 1 carrot
• 3 1/2 ribs celery
• 1/2 glass dry white wine

Instructions

1. Lard the rump with seasoned prosciutto-fat lardoons; salt and tie it.
2. Bed carrot and celery pieces in a small casserole, set the meat on top, and cover with water.
3. Simmer covered until the water is reabsorbed, then sieve the juices and vegetables and return with the meat and wine.
4. Cook through and serve sliced with the sauce; serves six.