Walnut stuffed veal

The calf should be linked.

You heat the oven to 200 degrees.

Soffregate the meat with salt, pepper and Rosemary and spalmatela with 30 g of butter.

Put the meat on a baking tray and cook for an hour, wetting it regularly with the cooking sauce; Add a little warm water if necessary.

Meanwhile prepare the filling: remove the mushroom stems to Sandy, wash, drain them, dry them and cut them into thin slices.

Cut the ham into small cubes.

Prepare bechamel sauce: melt 40 g butter in a pan, spolverizzatelo with flour, stir a minute with the spatula and pour the milk gradually, stirring constantly.

Bring to a boil, add salt and pepper and simmer over low heat for about 15 minutes, stirring occasionally, until about 30 cl of salsa.

After an hour of cooking, remove the roast from the oven and place it on a cutting board; cut a thin slice at one of the ends (the Interior must not be cooked).

Do not switch off the oven.

Empty the roast with a sharp knife, leaving 1.

5 cm thick to form a pocket and without tearing the walls.

Cut the meat removed from the inside of the roast into small cubes.

Do warm the sauce over very low.

Melt 30 g butter in a pan and fry the diced mushrooms and roast for 10 minutes, then remove them with a skimmer and blend with the grated cheese and the ham, bechamel sauce.

Stuffed Roast with this stuffing and close it at the end with a slice removed previously.

Melt the remaining butter.

place the roast into the dripping pan and pour over the melted butter.

Bake and cook again for ten minutes.

Served hot.

Suggested wine: Red Teroldego.