Ingredients:
1 kg whole round of veal
1 onion
1 carrot
1 stalk of celery
1 small bunch of parsley
salt
abundant myrtle leaves
Preparation:
Remove the skin from the onion, wash the celery and the carrots and chop all these vegetables into smallish pieces. Put them in a pan filled ¾ with water and bring to a boil. Add salt and put in the round of veal, cover and cook for 2 ½ hours over a low heat. Prepare a tureen, covering the bottom with myrtle leaves (that can be found at a greengrocer’s or at the supermarket and which, in Sardinia, are sold at roadside stands).
As soon as the meat is cooked, remove any remaining liquid and put it, whole and still hot, on top of the myrtle leaves: then add another layer of leaves and cover this with a plate or with tin foil, in order to maintain the fragrance of the aromatic herbs. Leave in the fridge for 24 hours. Slice and serve, garnished with myrtle leaves and a drizzle of oil.
Print