Veal campagnola

The veal shoulder must be cut into four thick slices.

Heat oven to 140 degrees.

Cut the pancetta into cubes and put it in a saucepan.

Cover of cold water, bring to the boil, sgocciolatela immediately and dry on absorbent paper.

Peel the carrot and onion and cut into small cubes.

Heat the oil in a clay pot or cast-iron big enough to hold just the flesh and its seal.

Saute the bacon, carrot and onion 2-3 minutes on a moderate flame, without allowing take color.

Add 25 g of butter into the pan.

As soon as the butter is melted take skip meat slices for five minutes, turning.

Add salt and pepper.

Add the cream of chicken and cider.

Stir for a minute or two fresh focus.

Grease a disc of parchment paper with the remaining butter and place it directly on the contents of the pot.

Cover the Pan, bake and cook 1 hour, basting once the meat with the sauce.

After an hour of cooking remove the lid and let the parchment paper.

Bake again and simmer another hour, basting once the meat with the sauce.

Remove the parchment paper, increase the oven temperature to 230 degrees.

Let Cook fifteen minutes uncovered until the sauce takes a brilliant colour.

Degreased surface of salsa with a ladle or with absorbent paper, pour in a bowl of very hot Fund service and serve.

You can replace the withers with chest, shoulder or neck of veal.

Suggested wine: Donnaz.