Stracotto In The Whimsical Style

Ingredients

• 750 g lean veal, boneless
• 100 g back fat (lardone)
• 2 leaves sage
• 1 sprig rosemary
• 1/2 clove garlic
• 1 tsp flour
• butter
• 1 ladle broth
• marsala
• salt and pepper

Instructions

1. Lard the veal with seasoned finger-thick lardons of back fat and tie it compact, seasoning the meat too.
2. Cook half-covered in water with sage, rosemary and half a garlic clove until the water boils off.
3. Color the meat with a teaspoon of flour, add a knob of butter, then moisten with a ladle of broth and a finger of marsala.
4. Sieve the sauce without pressing and pour it over the meat to serve.