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Vitello Contadina

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Ingredients
  Veal round 3 1⁄2 Pound, trimmed
  Rosemary sprigs/3/4 teaspoon dried rosemary 2 Small
  Pancetta/Bacon 8 Ounce, sliced (Italian Dry-Cured Unsmoked Bacon)
  Parsley 2 Tablespoon, chopped
  Bay leaves 2
  Nutmeg 1 Teaspoon, freshly grated
  Ground pepper To Taste
  Dried porcini mushrooms 1 Ounce, soaked in hot water to cover for 20 to 30 minutes reserve soaking liquid
  Unsalted butter 6 Tablespoon
  Garlic 3 Clove (15 gm), peeled
  Salt To Taste
  Dry white wine 1⁄2 Cup (8 tbs)
  Dry vermouth 1⁄2 Cup (8 tbs)
  Ground almonds 1 1⁄2 Cup (24 tbs)
Directions

MAKING
1) Start by incising the veal and create a neat compact shape , after trimming off any irregular pieces of meat
2) Along the center of meat, place rosemary and half of pancetta
3) Toss parsley and add another layer of pancetta, nutmeg, bay leaves and pepper
4) Drain and rinse porcini, reserve liquid, and place porcini on the meat after chopping coarsely
5) Place any meat trimmings on this and tie the bird up with kitchen twine
6) In a deep casserole, melt butter and sauté garlic until golden for about 6 minutes
7) After discarding the garlic, add the roast, seasoning it with salt and cook on all sides until golden for about 20 minutes
8) Combine wine and vermouth and use it for basting the meat
9) Cook for 15 minutes in low to medium heat, basting occasionally
10) Add the almonds and 1/2 cup of mushroom-soaking liquid
11) Cook for another 20 minutes until tender, basting occasionally
12) Remove meat from the heat and place it on a carving board
13) Cut after it’s cold into 1/2 inch thick slices
14) Boil sauce until it’s reduced

SERVING
15) Serve in a serving plate after spooning sauce over

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Dry Curry
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
70 Minutes
Ready In: 
115 Minutes
Servings: 
6

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