24 July Jul 2015 0953 4 years ago

El rostin negàa

The recipe of St. Isidore

Get St. Isidore Spire

Among a number of ways of cooking the calf veal, the one that Saint Isidore suggests us today is for sure the most tasty and fragrant according to Milan tradition.

This dish is so special and tender thanks to the broth used for the preparation, that also gives it the name rostin negàa, meaning drowned roast.

As a tradition, this recipe is considered  ancestor of the very younger cotoletta, of which Saint Isidore recently told us the secret story.

Ingredients for 4:

8 thick calf veal

330lb butter


1 glass of white wine

66lb chopped up bacon

1 cup of flour

1 lemon

Chopped garlic and rosemary

Salt and pepper


Rub the salted and peppered veal in flour.

In a pan, melt 0.2lb of butter and fry low heat the chopped up bacon; add the veal. When meat colors, simmer with white wine until reduced.

Then add a couple of spoons of broth to cover di calf veal, and let cook middle heat, paying attention the meat does not dry up completely.

While almost cooked, add chopped garlic and rosemary, the juice of half a lemon and the remaining butter to thicken the sauce.