Ingredients
Servings 4
- 1 ¼ lb veal rump
- ¼ cup butter
- 4 slices ham
- 3 ½ tablespoons dry white wine
- 1 carrot
- 2 onions
- 1 small bunch parsley
- 4 leaves of celery
- 4 cloves
- salt and pepper to taste
- meat broth to taste
Preparation
20 minutes preparation + 50 minutes cooking
Separate the fat from the lean part of the prosciutto. Cut the fat into thin strips. Create small slices in the meat using a knife and stud if with the pork fat. Then, bind the meat using kitchen twine.
Add the butter to a large pot and place it over medium heat. As soon as the butter has melted, add the chopped prosciutto and 2 whole onions, studded with the cloves so that they can be easily eliminate at the end.
As soon as the prosciutto begins to brown, add the veal and brown it on all sides. Then add peeled, sliced carrot and a bunch of parsley ties with a couple of celery leaves.
Once the meat have browned, add the white wine. Season the meat with salt and pepper and cover the pot. Cook for 50 minutes over low heat, turning the meat often. Add a little hot broth during cooking if the meat seems too dry.
Once the meat is done cooking, remove the pot from the heat. Remove the vegetables from the pot and toss out the cloves. Pass the vegetables through a vegetables mill. Serve the meat sliced thinly with its sauce and pureed vegetables.
Food History
The onion is probably one of the most commonly used vegetables in Italy. Its aroma and adaptability make it perfect for preparing soffritto, a mix of sautéed vegetables that give flavor to many dishes.
Originally from central Asia, onions have been cultivated for over 5,000 years. Onions spread to the Mediterranean thousands of years ago and in Ancient Egypt they were considered a cult object and a symbol of eternal life. They were also believed to be good to eat and were are part of the salary that the Pharaoh Cheops used to pay the workers who built the Great Pyramid of Giza.
Onions were introduced to Europe by Alexander the Great, who fed onions to his soldiers to give them strength. In Ancient Greece, onions were one of the main ingredients in the diet of athletes because they were believed to thin their blood and making them more agile.
Did you know that...
The famous French gastronome Brillat-Savarin defined onions as “truffles of the people?”
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