Milk-Fed Veal in Light Stew

Ingredients

• g milk-fed veal (rump or top round)
• g cured pork belly (carnesecca)
• g butter
• lemon
• salt
• pepper
• glass hot milk

Instructions

1. Beat and tie 500 g boneless milk-fed veal (rump or top round) to hold its shape.
2. Line the pan with 30 g thin cured pork belly and 30 g butter, then a layer of less than half a lemon in four thin slices (peel and seeds removed).
3. Set the veal on top and brown well all over without scorching; pour off excess fat and season with salt and pepper.
4. Add a glass of hot milk (briefly pre-boiled separately); it may curdle. Cover with doubled paper and cook through over low heat.
5. Strain the juice to serve. Serves about four.