This time around, the Italians borrowed this dish from the French and made it their own.
Fricandò, from the French fricandeau, simply indicates a dish where a piece of meat, usually veal, but sometimes also pork, wrapped or picked with some form of bacon, here prosciutto, is slowly braised and served in its sauce, made of vegetables and white wine.
In France, it would be traditionally served with sorrel, wilted spinach or another green. I like to serve it with Swiss chard, quickly blanched, then sautéed in olive oil with garlic and lemon juice.
What a treat for a Sunday night dinner!
I used a bottom blade roast, all nicely tied up, which is a piece of meat that always keeps its moisture when slowly braised. Try to get your hands on this, and if you use another cut, adjust the cooking time accordingly.
Ingredients: 800 g veal roast Method: Preheat the oven to 325 F.
50 g prosciutto crudo
1/2 glass dry white wine, like a Pinot Grigio
250 ml vegetable broth
1 clove garlic
1 celery stick
1 bay leaf
1 cinnamon stick
a few grindings of nutmeg
1 tablespoon chopped parsley
1-2 tablespoons unsalted butter
800 g veal roast
Preheat the oven to 325 F.