Summary

Ingredients

• 700 g roast veal
• 1 clove garlic
• 50 g ham, (pancetta) alternatively bacon or smoked pork belly, thinly sliced
• 1 tablespoon olive oil, extra virgin, cold-pressed
• 20 g butter
• 1 glass white wine
• 500 ml broth, or hot water, more if necessary
• 10 g porcini mushrooms, dried
• 125 g chestnut (s), pre-cooked, vacuum-packed from the can
• 60 g hazelnuts or round almonds
• 200 ml whipped cream
• 1 teaspoon, heaped flour
• salt
• pepper, black
• 0.5 ½ cup water

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Instructions

1. Soak 10 g of dried porcini mushrooms in half a cup of water. Finely chop 1 clove of garlic and rub one side of the meat with it. Cover this side with the bacon slices and secure with a roasting string or roasting net. Heat 1 tablespoon of olive oil and 20 g of butter in a pan and fry the roast until golden brown on all sides. Deglaze with 1 glass of white wine and let it boil down a little. Chop 125 g chestnuts and add to the meat with 0.5 l of stock or hot water, season with salt and pepper, cover and simmer for approx. 2 hours over a low heat. Possibly add more stock or water.
2. Halfway through the cooking time, chop the porcini mushrooms and add to the meat with the soaking water. Approx. 10 minutes before the end of the cooking time, mix 1 teaspoon flour, nuts and cream in a bowl, add everything to the meat and continue to simmer covered. Season to taste with salt and pepper.
3. To do this, drizzle a few drops of oil on white bread slices in the Italian style, toast them lightly in the oven and rub them with garlic. Or serve the German way with pasta, potatoes or dumplings.