Roast veal in milk and ham
Instructions
In a saucepan heat the butter.
Add the flour, stirring quickly, then the ham cut into thin fillets.
Do Brown.
Placed on this sauce the meat bound with string white and Brown it well on all sides over high heat.
Adjust the salt.
Pour the first glass of milk and leave to absorb.
Proceed in the same way for the next four glasses and never cover the pan.
Drained the liquid the roast is ready.
Slegatelo, then cut it into slices and serve with the gravy.
The accompanying wine: Dolcetto D'ovada DOC, DOCG, Chianti Classico Superiore DOC Biferno.
