An iconic Italian dry-cured meat, pancetta stands out for its deep, sharp flavor. Enjoy this delicacy as an ingredient of our pancetta-crusted roast veal roll with mushrooms and potatoes.
Ingredients for four people:
- 28.2 oz of veal meat in a single slice
- 3.5 oz of Veroni smoked pancetta
- 1.7 oz of dried porcini mushrooms
- 3.5 oz of mushrooms in oil
- 1 oz of grated Parmesan cheese
- 17 fl oz of milk
- 3 cloves of garlic
- Fresh thyme
- 2 sprigs of rosemary
- 2 glasses of white wine
- 1 knob of butter
- extra virgin olive oil
- salt and pepper
- new potatoes
Steps:
- Soak the dried porcini mushrooms in warm water for about 20 minutes
- Drain them, squeeze them well and chop them together with thyme and a half clove of garlic
- Transfer the mixture to a soup plate, add the grated Parmesan cheese and sprinkle over the surface of the meat, which you have carefully flattened and spread out
- Season with salt and pepper and roll it up. Wrap with smoked pancetta and tie tightly with kitchen string
- Put the butter and a little oil in a saucepan and brown the roast uniformly, then transfer it to a pan with two cloves of garlic, the rosemary, a grind of pepper, and the wine
- Bake at 356 F for about an hour; in the middle of the cooking time add the washed new potatoes. Check the cooking by piercing the meat with a toothpick: if a colourless liquid comes out, the roast is ready
- When cooked, remove the kitchen string from the meat, cut it into slices and serve with the sauce and oven-fried potatoes
