Roasted Veal and Parsnip with Prosciuttini

Roasted Veal and Parsnip with Prosciuttini

  • Preparation 30 min
  • Cooking 3 h
  • Servings 6
  • Freezes Yes

Categories

Ingredients

    • 1 roast veal shoulder, about 2 1/2 lb (1.2 kg), tied
    • 6 tbsp (90 ml) butter
    • 2 onions, finely chopped
    • 1 cup (250 ml) white wine
    • 1 cup (250 ml) chicken broth
    • 14 g dried porcini mushrooms, chopped
    • 1/4 cup (60 ml) 35 % heavy cream (Optional)
    • 1/2 lb (227 g) white mushrooms, sliced
    • 3 lb (1.5 kg) parsnips, peeled and cut into 2 cm (3/4-inch) pieces
    • 12 slices prosciuttini, finely chopped (see note)
    • 2 tbsp (30 ml) chopped parsley
    • Salt and pepper

Preparation

Note from Ricardo

"Prosciuttino"(Or plural “Prosciuttini") means in Italian "small prosciutto". This word denotes a salted, spiced and dried ham. Its taste and texture is reminiscent of both prosciutto and pancetta. It is found in some grocery stores and butcher shops, sliced or in pieces.

Personal Note