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
1 glass of white wine
66lb chopped up bacon
1 cup of flour
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.