Recipe for 6 people
- 1kg. “sottopaletta” cut of veal (shoulder cut also called “cappello del prete”)
- 2 yellow onions
- 2 carrots
- 2 celery stalks
- 2 litres of whole milk
- 1 litre of veal broth
- 2 tablespoons of hazelnut cream
- 100gr. of finely chopped hazelnuts
- 2 garlic cloves
- 1 sprig of rosemary
- 1 bay leaf
- 1 sprig of sage
- 300gr. of cream
- salt, pepper and extra virgin olive oil to taste
Roasting the meat. In a pan, sauté the meat on all sides with olive oil, garlic and herbs.
Meanwhile, wash and dice the vegetables. When the meat is roasted remove it from the pan, put the vegetables and stew for 10 minutes. When the vegetables are ready, put the meat back in the pan, simmer for a few minutes, add salt and pepper, put the milk, broth, half of the chopped nuts and cook for two and a half hours, covered with a lid, over moderate heat.
Once cooked, remove the meat from the pot, strain the vegetable sauce with the vegetable mill, add the cream, the hazelnut cream, thicken for a few minutes and season with salt and pepper.
Garnishing and presentation of the dish.
Cut 12 slices of the roast veal (2 per person), put at the centre of the dish, cover them with the sauce and sprinkle with the remaining chopped hazelnuts.
Serve with vegetables as desired.