Roast veal golosa
Instructions
Prepare the roast rosolandolo in a little olive oil and cooking it with the broth.
For the sauce: Cook the ham in butter with the cloves.
Then blend with sugar, cinnamon, almonds, lemon juice and baking sughino ham.
This sauce will be poured over slices of roast to serving well.
Ingredients and dosing for 4 persons
- 1 veal roast from 800 g
- 2 tablespoons of olive oil
- Broth
- 300 g of ham
- 50 g of butter
- 2 cloves
- 3 tablespoons of sugar
- 1 pinch of cinnamon
- 40 g of peeled almonds
- 2 lemons