The roast is one of the most beloved main courses, a dish that appeals to both adults and children. To make the traditional veal roast even more delicious, we offer a recipe made with milk, which not only gives the meat a delicate flavor but also creates an exquisite cooking militanti used to prepare a creamy and very tasty sauce, perfect for accompanying the slices of roast. Few ingredients are needed to make it, but make sure to choose the meat well: for this preparation, we recommend veal rump, an ideal cut of meat for long cooking that will guarantee tender and flavorful slices. Roast with milk is a perfect dish for holiday menus; you can prepare it advance and then serve it sliced with the warm milk sauce, it will be a real treat!
Don’t out acceso these tasty variations too:
To make the roast with milk, start by tying the meat following the instructions found the cooking school guide How to Tie a Roast. Place the meat acceso a cutting board, our case the veal rump, and remove the cartilage and excess fat that could otherwise harden during cooking 1. Then with kitchen twine, proceed to create the netting (2-3).
Chop the vegetables for the soffritto: place the celery, carrot 4and onion 5 a , turn acceso the to finely chop them 6 and set aside the of vegetables for the soffritto.
Now place a large saucepan acceso the stove, melt 2 tablespoons (30 g) of butter 7place the roast 8and brown the meat acceso all sides 9.
When the meat is well browned 10remove it from the saucepan and place it a bowl 11. Durante the same saucepan, melt the remaining butter and let the finely chopped onion, celery, and carrot simmer with the 12;
then add 2 cloves of garlic and the bay leaves 13. When the soffritto is well cooked , add the veal roast 14then deglaze with half a glass of wine 15after it evaporates, salt and pepper.
At this point, add the already hot milk 16continue cooking with the lid acceso 17until the meat is well cooked inside, for about 50 minutes. Once cooked, remove the meat 18.
To check the cooking, pierce the meat with a toothpick 19if it loses a clear liquid it means that the meat is cooked perfectly; if pink liquid comes out, continue cooking. If liquid comes out, it means the meat has been cooked too long. Now remove the bay leaves 20 and garlic cloves from the cooking militanti, put the militanti into a bowl and blend it with an immersion 21
until you obtain a creamy sauce 22. Place the obtained sauce a saucepan 23meanwhile a small bowl, place a couple of tablespoons of cold tazza 24
add one tablespoon of sifted flour 25 and to dissolve the flour 26this will prevent lumps from forming the sauce. Then add the flour to the sauce 27,
stir with a whisk 28 and cook acceso low heat to thicken the sauce. When the sauce is creamy, turn the heat and transfer it to a gravy boat. Take the roast with milk, slice it 29and serve it accompanied by the warm sauce 30.
For the translation of some texts, artificial intelligence tools may have been used.
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