arrostino annegato alla milanese



  • Boned loin of veal, rolled around calves’ liver, tied or skewered, cut into thick slices, slices sprinkled with chopped sage, rosemary and salt, floured, fried both sides in oil, stewed in the oven in white wine, lemon juice and brown stock, glazed to finish and served with risotto and the reduced, thickened and strained cooking liquor