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Veal With Egg Sauce - (Vitello Brodettato)
2 tablespoons lard
2 ounces prosciutto -- finely diced
3 leeks -- green part removed, white part cut 1" rounds, cleaned well
2 1/2 pounds veal shoulder -- cut 3" chunks
Salt -- to taste
Freshly-ground black pepper -- to taste
Several gratings of fresh nutmeg
1/3 cup dry white wine
1 cup water
1 tablespoon flour
1 tablespoon grated Parmigiano-Reggiano
1 garlic clove -- roughly chopped
1 bunch parsley -- finely chopped
2 egg yolks
1/2 lemon, juiced
In a Dutch oven, heat the lard over high heat. Add the prosciutto and scallion and cook over medium-high heat to brown. Add the veal and brown it lightly. Season with salt, pepper and nutmeg, then add the wine and let it evaporate entirely.
In a small pot, bring the water to boil. Dust the meat with the flour, then add 1 cup boiling water to the pot and cover. Cook over medium heat until the meat is fork-tender, about 45 minutes.
In a small bowl, combine the grated Parmigiano, garlic, parsley, egg yolks and lemon juice and whisk to combine. Once the meat is tender, add to the pot and allow to thicken slightly before serving.
This recipe yields 4 servings.
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