Veal walnut sauce
Instructions
Cut the pancetta into small dice and making holes in the meat, put it on the inside.
Mix in a Pan chopped carrot, chopped onion, herbs, salt and pepper, adding us over the roast.
Washed down with the juice and the bacon was formed of strips to put on the roast.
Simmer for 2 hours and when serving add spinach which have previously cooked for 15 minutes in salted water, and garnish with fried croutons.
For the sauce: boil water in the Hock, the calf's leg, the Walker, the lard, the giblets of chicken, onions, carrots, herbs, salt and pepper.
When will begin the boil remove the foam and simmer slowly.
At the end of cooking remove the fat.
Ingredients and dosing for 8 persons
- 1000 g of veal walnut
- 100 g of bacon
- 50 g of bacon
- 1 onion
- 1 carrot
- Herbs
- 500 g of gravy
- 2500 g of spinach
- Fried bread croutons
- For the gravy:
- 1000 g of hock
- 1 veal leg
- 500 g of silverside
- 150 g of lard
- Chicken giblets
- 2 onions
- 1 carrot
- Herbs
- Salt
- Pepper