Wednesday, 23 September 2009

Recipe From Lombardia: Veal roast with milk

From Lombardy comes a simple, tasty meat main dish. It’s a easy recipe to prepare but one that’s sure to get raves, and authentic connoisseurs will love it.


Serves 4

* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste


20 minutes preparation + 40 minutes cooking

Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.

When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.

Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.

Serve with its cooking juices.

Instead of veal you can use beef.

Regional Italian Cuisine: Discover Lombardy

Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.

Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.

In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.

Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.

Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
T. +44(0)2075890032

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