Breton veal
Instructions
Bring to the boil a pot of water.
Soak up the calf's leg and let it boil for five minutes.
Drain and rinfrescatelo under cold running water.
Peel the onions and chop; Peel the carrots and cut them into rings.
Dissolve 50 g of butter in a saucepan and Brown the meat over high heat on all sides.
Remove with a slotted spoon and let soften the carrots and the onion for a couple of minutes in the same saucepan.
Place the meat in the Pan, sprinkle with wine and broth, add the veal leg and the bouquet of smells, add salt and pepper.
Cover, bring to a boil and let simmer gently for two hours.
Ten minutes before the end of cooking, drain the artichoke hearts and sciaquateli in warm water.
Melt the remaining butter in a pan and sauté the artichoke hearts.
Slice the veal.
Remove the pulp from the calf's leg and cut it into cubes.
Place the meat on a serving platter and garnish with onions, carrots and artichoke hearts.
Pour the remaining sauce into a gravy boat and serve.
Ingredients and dosing for 6 persons
- 1800 g of rolled veal rump
- 1 glass dry white wine
- 1 glass of broth
- 2 onions
- 4 carrots
- 1 veal leg
- 8 hearts of canned artichokes
- 75 g of butter
- 1 bunch of smells
- Salt
- Pepper