- 1 ¼ lb veal rump
- ¼ cup butter
- 4 slices ham
- 3 ½ tablespoons dry white wine
- 1 carrot
- 2 onions
- 1 small bunch parsley
- 4 leaves of celery
- 4 cloves
- salt and pepper to taste
- meat broth to taste
Separate the fat from the lean part of the prosciutto. Cut the fat into thin strips. Create small slices in the meat using a knife and stud if with the pork fat. Then, bind the meat using kitchen twine.
Add the butter to a large pot and place it over medium heat. As soon as the butter has melted, add the chopped prosciutto and 2 whole onions, studded with the cloves so that they can be easily eliminate at the end.
As soon as the prosciutto begins to brown, add the veal and brown it on all sides. Then add peeled, sliced carrot and a bunch of parsley ties with a couple of celery leaves.
Once the meat have browned, add the white wine. Season the meat with salt and pepper and cover the pot. Cook for 50 minutes over low heat, turning the meat often. Add a little hot broth during cooking if the meat seems too dry.
Once the meat is done cooking, remove the pot from the heat. Remove the vegetables from the pot and toss out the cloves. Pass the vegetables through a vegetables mill. Serve the meat sliced thinly with its sauce and pureed vegetables.
Did you know that…
The famous French gastronome Brillat-Savarin defined onions as “truffles of the people?”