Raw-Meat Meatloaf, Florentine Style

Ingredients

• 500 g lean veal
• fatty and lean prosciutto
• 1 egg
• spices
• onion
• parsley, celery, carrot
• butter
• 1/2 spoonful flour
• 1/2 lemon
• 1 hard-boiled egg

Instructions

1. Chop lean veal fine with prosciutto; season with salt, pepper, spices, and egg, then form a floured ball.
2. Color a battutino of onion, parsley, celery, and carrot in butter and add the loaf.
3. Brown, then add a half glass of water with flour dissolved in it; cover and simmer very gently without sticking.
4. Serve with the thick sauce and a squeeze of lemon; for the Piedmontese version, enclose a hard-boiled egg in the center.