Fricandò (veal) Brasato)

Fricandò (vitello Brasato)

Veal fricandò brasato, larded with ham and served in slices with sauce and sifted vegetables.

6 servings

Easy

Veal fricandò is a main course brasato of Italian cuisine, suitable for a lunch or dinner where you want to bring to the table a tender and flavourful meat. The veal tenderloin, larded with prosciutto, acquires a juicier consistency during slow cooking, while the butter and lean ham create a flavorful base. The dry white wine lightens the structure of the preparation and complements the aromas of onion, carrot, parsley, celery, and whole clovesThe result is a balance between the delicacy of the veal, the savory component of the ham and a velvety sauce obtained by pureeing the sauce with the vegetables. Cooking covered and over low heat allows the flavors to concentrate without excessively drying out the meat.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the veal

Lard the veal neck by inserting the fatty part of the meat into the meat prosciutto. Distribute the lardo evenly, so the meat will remain softer during braising. Pat the surface dry if necessary to promote even browning in the next step.

Prepare the base

Pour the butter into a saucepan and add the prosciutto minced lean meat. Insert the whole cloves in whole onions, then add them to the seasoning. Brown over medium heat until the ham is lightly golden and the onions have begun to soften, without burning the butter.

Brown the meat

Add the veal to the saucepan Brown it on all sides, turning it carefully. Finish browning when the surface is uniformly brown and the bottom has intense aromas, with no black or burnt spots. This step concentrates the flavors before slow cooking.

Add the flavorings

Chop the carrot into small pieces and add it to the meat along with the tied bunch of parsley and a few celery leaves. Arrange the herbs around the veal, letting them absorb the flavors in the hot sauce. Continue cooking until the aromas of the vegetables have blended with those of the browning.

Deglaze and flavor

Pour the dry white wine over the meat and let the alcohol evaporate. Add salt and pepper, then wait for the liquid to return to a gentle boil and collect the juices at the bottom of the pan. saucepanThe nuance is complete when the aroma of the wine becomes softer and less pungent.

Cook slowly

Cover the saucepan Cook the veal over low heat, turning frequently to ensure even cooking. Check the bottom: it should remain moist and slightly runny, without drying out. If necessary, add a little broth and continue cooking until the meat is tender.

The bottom passes

Remove the veal from the saucepan and sieve the sauce along with the cooked vegetables. Work the sauce until it's smooth and fragrant, free of coarse particles. If the sauce seems too liquid, let it drain briefly in the pan. saucepan before using it.

Slice and serve

Cut the veal into thin slices and arrange them on a plate. Drizzle with the sieved sauce, spreading it evenly over the meat. Serve when the sauce has adhered well to the slices and the aroma of the pan juices it is full and harmonious.

Chef's Tips

Brown the veal on each side before adding it: an even browning seals the surface and concentrates the flavour of the pan juices.