Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Saturday Lunch
Save Recipe Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
4 servings

Ingredients

Directions

In a Dutch oven, heat the lard over high heat. Add the prosciutto and scallion and cook over medium-high heat to brown. Add the veal and brown it lightly. Season with salt, pepper and nutmeg, then add the wine and let it evaporate entirely. In a small pot, bring the water to boil. Dust the meat with the flour, then add 1 cup boiling water to the pot and cover. Cook over medium heat until the meat is fork-tender, about 45 minutes. In a small bowl, combine the grated Parmigiano, garlic, parsley, egg yolks and lemon juice and whisk to combine. Once the meat is tender, add to the pot and allow to thicken slightly before serving.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Veal Mozzarella

Recipe courtesy of Ralph's Italian Restaurant

Veal Hanson

Recipe courtesy of Jennifer Hanson

Veal Pizzaiola

Veal Baci

Recipe courtesy of Mario Corry

Veal Florentina

Recipe courtesy of Janet Sossi Belcoure

Veal Tarragon

Recipe courtesy of Sara Moulton

Veal Ravioli

Recipe courtesy of Food Network

Veal Giuseppe

Recipe courtesy of Paravicini's Italian Bistro

Browse Reviews By Keyword

          Latest Stories