Roast veal with autumn sauce

Ingredients for 4 servings:

• 700 g roast veal
• 1 clove(s) garlic
• 50 g ham, (pancetta) alternatively bacon or smoked pork belly, thinly sliced
• 1 tbsp extra virgin olive oil, cold squeezed
• 20 g butter
• 1 jar white wine
• 500 ml broth or hot water, more if needed
• 10 g porcini mushrooms, dried
• 125 g chestnuts, pre-cooked, vacuum-packed from the can
• 60 g hazelnuts or ground almonds
• 200 ml whipped cream
• 1 tsp, heaped flour
• n. B. Salt
• n. B. pepper, black
• ½ cup water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

Arrosto con salsa d’autunno, a dish from Lombardy, can be easily reheated or frozen

Soak 10g of dried porcini mushrooms in half a cup of water. Finely chop 1 clove of garlic and rub it all over one side of the meat. Cover this side with the bacon slices and secure with roasting string or a roasting net. Heat 1 tablespoon of olive oil and 20g of butter in a pan and sear the roast until golden brown on all sides. Deglaze with 1 glass of white wine and let it reduce slightly. Lightly chop 125g of chestnuts and add them to the meat with 0.5l of stock or hot water. Season with salt and pepper. Cover and simmer over low heat for about 2 hours. Add more stock or water if necessary. Halfway through the cooking time, finely chop the porcini mushrooms and add them to the meat with the soaking water. About 10 minutes before the end of the cooking time, mix 1 teaspoon of flour, the nuts, and the cream well in a bowl, add everything to the meat, and continue to simmer covered. Season with salt and pepper to taste. Serve Italian-style by drizzling slices of white bread with a few drops of oil, lightly toasting them in the oven, and rubbing them with garlic. Or, German-style, serve with pasta, potatoes, or dumplings.