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 ½ 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% cream (optional)
    • 1/2 lb (227 g) white mushrooms, sliced
    • 3 lb (1.5 kg) parsnips, peeled and cut into 3/4-inch (2 cm) pieces
    • 12 slices prosciuttini, thinly sliced (see note)
    • 2 tbsp flat-leaf parsley, chopped

Preparation

Note from Ricardo

“Prosciuttino” (or the plural, “prosciuttini”) means “small prosciutto” in Italian. The term is used for a salted, dried and spiced ham. Its taste and texture are reminiscent of both prosciutto and pancetta. It can be found in some grocery stores and butcher shops, sliced or diced.

Personal Note