Veal roast with walnuts
Instructions
Add to 1/4 of an hour the meat in butter and four tablespoons of oil; rigiratela often to brown evenly.
Add the chopped nuts walnuts, lemon juice, cream and broth.
Add salt and pepper.
Cover and cook for 3/4 of an hour minding that the meat doesn't stick to the bottom.
If you add hot broth.
Cut the topside, puree the sauce and nappate slices.
Serve.
Accompanying wines: Nebbiolo d'Alba DOC, Rosso Di Montalcino DOC, Lacryma Christi Rosso DOC.
Ingredients and dosing for 4 persons
- 800 g of veal breast
- 50 g of butter
- 50 g of walnut kernels stripped
- 1 lemon
- 1 glass of cream
- 1 glass of broth
- Salt
- Pepper
- Olive oil