CookEat Recipe
Fricandò of Veal
Whole veal larded with prosciutto, braised with a clove-studded onion and a vegetable bundle, then served with its reduced glaze.
Method
Steps
Step 1
Gather the ingredients: 700 g veal from the leg, in one compact piece; 80 g prosciutto with both fat and lean, cut into narrow batons for larding; 1 small onion; 2 whole cloves; 1 small carrot, cut into long strips; 1 small celery stalk; 3 parsley stalks; About 25 g butter; About 500 ml low-salt prepared meat broth, added as needed; A little salt only if needed.
Step 2
Thread the prosciutto batons lengthwise along the grain of the veal with a clean larding tool. Tie the piece firmly with food-safe cotton kitchen string. Add very little salt, or none if the prosciutto and broth are already salty.
Step 3
Push the two cloves into the whole peeled onion. Tie the carrot strips, celery and parsley into a compact bundle with kitchen string. Melt the butter in a heavy pan, add the veal, onion and bundle, and turn the meat until lightly browned on every side.
Step 4
Add enough broth to moisten the bottom of the pan and partly surround the meat. Cover and braise at a gentle simmer, turning from time to time and adding broth gradually as needed, until tender and cooked through to at least 74°C, about 1½–2 hours depending on the cut.
Step 5
Remove the veal and keep hot. Discard the onion, vegetable bundle and their strings. Strain the cooking liquid, skim off excess fat and boil it separately until reduced to a glossy, lightly syrupy glaze that coats a spoon. Stop before it becomes scorched or excessively salty.
Step 6
Remove all string from the veal. Slice across the grain and spoon over the hot reduced glaze. If prepared broth is unavailable, use a food-grade meat extract diluted in water according to its label as the source alternative; choose a low-salt product where possible and adjust the final seasoning only after reduction.
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