Sweet and Sour Muzzle

Blanch the whole veal snout, then carefully skin it. Complete this step when the skin has been removed without leaving any visible residue and the surface is clean, ready for boiling.

Place the snout in plenty of salted water and cook for about two hours. Continue cooking at a steady rate until the meat is well-cooked and tender; then drain and set aside ready for slicing.

Melt the butter in a baking pan, incorporate the flour and add a tablespoon of oil. Add the finely chopped onion and brown it over medium heat, stirring, until it becomes soft and lightly golden without burning.

Brown the sugar in a separate pan, watching it carefully. When it turns amber, dilute it with the boiling wine vinegar. Stir until the sugar dissolves and the mixture it is homogeneous.

Pour the mixture of sugar and vinegar in the baking pan with the soffrittoBring the mixture to a boil slowly and whisk until the flour, butter, onion, and sweet and sour sauce are combined without forming lumps.

Cut the boiled snout into even slices. Do this when the meat is firm enough to hold its shape when cut, so the slices can absorb the flavor of the sauce without falling apart excessively during cooking.

Add the slices to the baking panSeason with pepper and let everything cook slowly for about a quarter of an hour. Check the sauce: it should simmer gently and be thick; if necessary, thin it with a little water.

Season with salt to taste when the sauce has reached the desired consistency. Serve the snout piping hot, covered with its sweet and sour sauce and accompanied by polenta yellow, as indicated in the preparation.