Ingredients

Servings 6

• 2 lb veal rump
• 3 ½ oz ham
• 1 ½ oz butter
• 2 tablespoons oil
• 1 cup red wine
• 1 ¾ oz onion, chopped
• ½ clove of garlic
• lemon zest
• ⅝ lb potatoes
• all-purpose flour
• nutmeg

Preparation

10 minutes preparation + 1 hour cooking

Prepare the pope’s eye for cooking. Tie it up with some string, season with salt and pepper and flour lightly. Peel the potatoes, cut them into wedges, put into cold salted water and boil in good time to use them. Gently fry in a pan the butter in the oil, lightly brown the onion in it, put in the piece of meat, leave to brown over very high heat on both sides, and then add the ham.

Mix for some moments, pour in the wine, a little at a time, and leave to reduce almost completely. Then barely cover the veal with water. Put on the lid and continue cooking over moderate heat, stirring from time to time.

Some minutes before removing from the heat, mix in the potatoes, boiled till “al dente” and well-drained, the cloves of garlic, lemon zest and nutmeg. Transfer to a hot serving plate, and garnish with potatoes and the sauce.