Ingredients

Servings 6

• 1 ½ lb veal rump
• ⅜ oz ham
• bread, soaked in milk
• 3 eggs
• Parmigiano Reggiano cheese, grated
• butter
• truffle
• salt and pepper

Preparation

30 minutes preparation + 45 minutes cooking

From the piece of veal rump, cut some thin slices, enough to cover the buttered bottom of a cake pan. Chop the remaining meat along with the prosciutto and some of the bread soaked in milk. Mix the chopped mixture with the egg, grated cheese, salt, pepper, and a small piece of butter. Mix thoroughly and spread over the meat in the cake pan. Sprinkle with flakes of butter, and truffle or porcini mushrooms. Cook for three quarters of an hour in the oven and serve cut into rhomboids.