Roast Milk-Fed Veal
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- milk-fed veal
- olive oil
- salt
- garlic
- rosemary
- butter
- pancetta (carnesecca)
- pepper
- tomato sauce
- fresh peas
Instructions
- Choose the loin or rump of milk-fed veal (best in spring/summer).
- Spit-roast, seasoning only with oil and salt.
- Pan variant: stud lightly with garlic and rosemary; cook with oil, butter, a little minced pancetta, salt, pepper and tomato sauce, then cook fresh peas in the juices.