Arrosto di Vitello al Tartufo
     Veal Roast with Truffle

Chine of veal is the loin section with the bones. Ask the butcher to prepare it so that the meat is cut almost completely away from the bone.

1 truffle (about 2 oz)

1 chine of veal (about 2 1/2 lb)

1 tube of truffle paste

1/2 lb prosciutto, thinly sliced

2 oz butter

1 cup whole milk

salt and pepper

Slice the veal without detaching the meat from the bones completely. Spread the truffle paste on each slice and place prosciutto slices between each cut. Season with salt and pepper.
     Tie the roast securely back to the bone and place it in a pan greased with half of the butter. Bake in a preheated oven at 400 F for about 1 1/2 hours.
     Untie the meat and keep it warm on a serving dish. Deglaze the pan juices with milk, scraping up the browned bits. Season to taste. Strain through a sieve. Add the rest of the butter cut into pieces, and pour the sauce over the roast. Sprinkle with thinly sliced truffles and serve.
 
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