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Braised Quebec Milk-Fed Veal with Prosecco |
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This recipe was prepared by Luigi Clementi, chef
at the Coco Pazzo restaurant
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- 450 g (1 lb) stewing Quebec Milk-Fed Veal,
in 2-cm (3/4-inch) cubes
- 30 ml (2 tbsp) butter
- 30 g (1 oz) fat trimmed from prosciutto
- 50 ml (1/4 cup) brandy
- 75 ml (1/3 cup) prosecco*
- 250 ml (1 cup) veal stock
- 45 ml (3 tbsp) 35% cream
- To taste, salt and freshly ground pepper
- To taste, white truffle shavings
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Preparation
- In a skillet, sauté the milk-fed veal cubes in the butter and prosciutto fat.
- Deglaze with brandy and prosecco. Add the stock and simmer, uncovered, for about 20 minutes, or until the liquid has reduced by half.
- Add the cream and season to taste.
- Serve with white truffle shavings, if desired.
* Prosecco is an Italian sparkling wine.
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This recipe was published in the magazine CUCINAetc. |
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