Vitello alla marchigiana
Instructions
Place the pancetta cubes in a bowl with a glass of white wine.
After 30 minutes, drain and rotolateli in chopped end did with the garlic, lemon zest untreated and plenty of pepper.
Make deep enough in nicks veal Walnut: use the tip of a sharp knife.
Enter in the marinated pancetta cubes and drained.
Then tie the meat with kitchen Twine so that, during cooking, keep the shape.
Clean and chop the vegetables with lard and Marjoram.
Saute this chopped in a saucepan with 2 tablespoons oil, add the meat and let stand for a few moments.
Squirt with half a glass of red wine and let it evaporate.
Add salt, pepper and add the tomato pulp and a liter of warm broth around.
Cover the Pan, lower the heat and continue cooking for 2 hours.
In the end, remove the meat from the pot and lively focus, thicken the sauce.
Slice the meat, put it on a serving dish and serve sprinkled with gravy.
You can accompany it with polenta or mashed potatoes.
Ingredients and dosing for 4 persons
- 1000 g of veal walnut
- 80 g of diced bacon
- 80 g of bacon sliced
- 1 onion
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- Few sprigs of marjoram
- Dry white wine
- Dry red wine
- 400 g of tomato pulp
- 1 lemon
- Broth
- Olive oil
- Salt
- Pepper
- To serve:
- Soft polenta made with 400 g yellow flour and 170 cl water