Roast with chestnuts
Instructions
FRY in a pan with oil and butter the meat, onion and sliced garlic.
When will ben Golden, sprinkle with rum, and then with the wine; Let it evaporate, add salt and pepper, add the bay leaf, broth and milk.
Continue cooking for about 1 hour and 1/2, remove roast from pan, slice it and keep it warm.
Strain the cooking sauce, add the boiled chestnuts and cook for about 5 minutes.
Serve the slices sprinkled with the sauce and garnish with chestnuts.
Ingredients and dosing for 4 persons
- 1200 g of for roast veal
- 1 onion
- 1 clove of garlic
- 2 leaves of laurel
- 1 dram of rum
- 1 glass dry white wine
- 25 boiled and peeled chestnuts
- Olive oil
- Butter
- 2 ladles of broth
- 1 glass of milk
- Salt
- Pepper