Italian Cuisine
Veal roast with milk (Roast meat cooked with milk)
Category |
Second course (Secondo piatto) |
Type |
Meat |
Difficult |
Easy |
Time (minutes) |
180 |
Ingredients |
1,2 kg veal roast meat
1 L milk
2 sage branches
40 g butter
salt and pepper to taste |
Description |
Mix soft butter with salt and pepper and spread on the meat. Brown the meat all around in a casserole. Add the milk, one sage branch, put the cassarole (don't cover it!) in a hot (180°C) oven and bake for one hour and 15 minutes, until the meat is well-cooked; remember to turn the meat just once. Take off the film of milk that's on the surface, put the roast in a hot place and make the sauce dense on hot flame. Filter the sauce and sarve it with the roast slices and sage leaves. |
Additional Note |
An easy receipe for a very tender meat plate. |
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