Veal with pistachio
Second courses
Aged
4 people
Romilda Rinaldi, Gioia
About 40 minutes
Ingredients:
About 1 kg veal meat
50 g pistachios
2 shots of aged Grappa
1 rather thick slice of lard
Oil
Butter
Onion
Carrot
A bunch of aroma (bay leaf, rosemary, sage)
Broth
Salt and pepper
50 g pistachios
2 shots of aged Grappa
1 rather thick slice of lard
Oil
Butter
Onion
Carrot
A bunch of aroma (bay leaf, rosemary, sage)
Broth
Salt and pepper
Preparation:
Drill holes in the meat with a sharp penknife and fill each one with diced lard, using only half of the slice, and 2 or 3 pistachios. Then tie securely with a string and make sure that you closed properly the holes so that the filling will not come out.
Put the rest of the chopped lard with 2 - 3 tablespoons of butter and oil in a saucepan. As soon as they begin to fry lightly, add the veal and brown it on both sides.
Add the sliced onion and carrot, a bunch of aromas and after a few minutes a shot of Grappa: when it will be partially evaporated, season with salt and pepper and pour on with a cup of broth. Cover the pot and simmer for about one and a half hours, adding a little of the boiling broth, if necessary.
When everything is cooked, untie the meat, cut into slices and arrange on a previously heated platter. Stir the gravy with a few tablespoons of broth and the rest of the grappa, sift everything and heat it up before you will pour it on the veal. Serve immediately, garnished with slices of boiled carrots and large black olives.
Put the rest of the chopped lard with 2 - 3 tablespoons of butter and oil in a saucepan. As soon as they begin to fry lightly, add the veal and brown it on both sides.
Add the sliced onion and carrot, a bunch of aromas and after a few minutes a shot of Grappa: when it will be partially evaporated, season with salt and pepper and pour on with a cup of broth. Cover the pot and simmer for about one and a half hours, adding a little of the boiling broth, if necessary.
When everything is cooked, untie the meat, cut into slices and arrange on a previously heated platter. Stir the gravy with a few tablespoons of broth and the rest of the grappa, sift everything and heat it up before you will pour it on the veal. Serve immediately, garnished with slices of boiled carrots and large black olives.
