Roast in Milk (Arrosto al Latte)
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (preferably veal roast) | 1 kg |
| Whole milk | 1 liter |
| Dry white wine | 100 ml |
| Butter | 70 g |
| Carrot | 1 |
| Onion | 1 |
| Celery | 1 stalk |
| Bay leaves | 2 |
| Garlic cloves | 2 |
| All-purpose flour | 1 tbsp |
| Black pepper | to taste |
| Salt | to taste |
Instructions
Step 1: Preparing the Veal Roast
To begin, tie the veal roast securely using cooking twine, following the technique detailed in your cooking guide. Place the meat on a cutting board—here, we’re using a veal roast—and carefully trim away any cartilage and excess fat that could toughen during cooking. With the cooking twine, create a neat net around the roast, ensuring it stays intact as it cooks.
Step 2: Chopping the Vegetables for the Base
Now, move on to preparing the vegetables for the soffritto. Use a food processor or a sharp knife to finely chop the celery, carrot, and onion. The vegetables will form the aromatic base of the dish, which adds richness to the flavor. When finely chopped, transfer them to a bowl and set aside for later.
Step 3: Browning the Veal Roast
In a large pan, melt 30 grams of butter over medium heat. Once the butter has melted and begins to bubble, carefully place the veal roast into the pan. Let it sear on all sides until the meat is well-browned. This process ensures that the roast develops a deep flavor, enhancing the overall dish.
Once the roast is browned, remove it from the pan and place it in a separate dish, setting it aside for the time being.
Step 4: Sautéing the Vegetables
In the same pan, add the remaining butter (40 grams) and let it melt. Add the finely chopped vegetables—celery, carrot, and onion—into the pan. Sauté them until they become soft and translucent, which usually takes about 5-7 minutes. As the vegetables cook, add the garlic cloves (whole or lightly crushed) and bay leaves, stirring occasionally.
Step 5: Deglazing with White Wine
Once the vegetables are tender and fragrant, it’s time to deglaze the pan. Add the dry white wine and let it cook for a few minutes until the wine has evaporated. The wine helps lift the flavorful bits from the bottom of the pan, creating a depth of flavor that will infuse the roast as it cooks. Season the mixture with salt and black pepper to taste.
Step 6: Adding the Milk
Next, gently pour the warm milk into the pan, stirring to combine with the wine and vegetables. Once the milk is incorporated, place the veal roast back into the pan, ensuring that it is partially submerged in the liquid. Cover the pan with a lid and lower the heat to a simmer. Let the roast cook gently for about 50 minutes, checking occasionally to ensure the liquid does not evaporate too quickly.
Step 7: Checking the Roast for Doneness
To check if the roast is fully cooked, insert a skewer or meat thermometer into the center of the meat. If the liquid that comes out is clear, the roast is cooked to perfection. If any pink or red juices emerge, continue cooking the meat for a bit longer. Be cautious, as overcooking may result in the meat becoming dry.
Step 8: Making the Creamy Sauce
Once the roast is done, remove it from the pan and set it aside to rest. Discard the bay leaves from the cooking liquid. You’ll now have a flavorful sauce in the pan, which can be transformed into a creamy consistency. To do this, mix a tablespoon of all-purpose flour with a few tablespoons of cold water to create a slurry. Stir this slurry into the pan with the sauce, whisking constantly to avoid lumps. Allow the sauce to simmer for a few minutes until it thickens to a smooth, velvety consistency.
Step 9: Serving the Roast
Slice the veal roast into thick, tender slices. Arrange the slices on a serving platter and pour the creamy sauce over the top, making sure each piece is generously coated. Serve with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh green salad.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 50 g |
| Fat | 22 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sugars | 7 g |
| Sodium | 320 mg |
Enjoy this rich and comforting dish of veal roast in milk, a perfect recipe for a cozy family dinner or a special occasion.
