Fillet of Veal Braised in Milk – Vitello Stufato Al Latte

Peel the potatoes, blanch them for 3 minutes in salted water, then drain them, place them in an ovenproof dish, drizzle with a little olive oil and sprinkle with coarse salt. Cook for 20 min at 190 degrees in the oven. Melt a teaspoon of meat extract in the vegetable soup, add to the potatoes and bake for another 20-25 minutes.

In the meantime, sauté the sliced shallots in a little bit of butter until soft. Fry the lung roast briefly, without letting it brown. Then pour half a liter of milk and simmer gently.

Reduce the temperature, season with salt, season with pepper, add a little bit of thyme and stew for 15 minutes with the lid closed. Remove from heat, rest for 5 min, then remove the meat and keep warm.

Bring the stock to the boil again and simmer until it has a syrupy consistency. Stir in 50 ml of whipping cream, season vigorously with salt and freshly ground pepper and mash.

Cut the lung roast into slices and arrange on a platter. Garnish with a few gnocchi of goose liver, drizzle with the sauce and serve with the potatoes while still hot.

Serve with a light dry red wine:

Our tip: Use high-quality red wine for a particularly fine taste!

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