List of Ingredients
- 2 LB. 3 OZ. of veal codino (lower part of the rump)
- 3 C. of milk
- 1 of thick slice of pancetta
- 1 OZ. of sliced pancetta
- Rosemary
- Butter
- Pickled capers
- Flour
- Broth
- Extravirgin olive oil
- Coarse salt
Method
Slice the pancetta into strips and place them on the veal codino. Cover the veal with the slices of pancetta and stud it with a few sprigs of rosemary, then tie it to roast with kitchen string. Brown it in a pan with 2 tablespoons of oil, a pat of butter and a large pinch of coarse salt: turn it repeatedly until it has browned evenly on all sides.
Transfer the roast to a pan, preferably in cast iron, and cover with the milk. Also add 2 ladles of broth and bring to a boil; cook for 1 hour. Remove the roast from the pan and cover it with aluminum foil; let rest.
Add a spoonful of drained capers to the cooking liquid and cook everything for 30 more minutes, then puree the sauce. Melt a pat of butter in another saucepan, then stir in a tablespoon of flour. Once it has mixed in well, add the pureed sauce and mix with a whisk for 2-3 minutes, until it thickens slightly. Serve the roast with its sauce.