Veal With Egg Sauce - {Vitello Brodettato}

Recipe Ingredients

2 tablespoons	30ml	Lard
2 oz	56g	Prosciutto - finely diced
1		Scallion
3		Leeks - green part removed,
		White part cut 1" rounds, cleaned well
2 1/2 lbs	1135g / 40oz	Veal shoulder - cut 3" chunks
		Salt - to taste
		Freshly-ground black pepper - to taste
		Several gratings of fresh nutmeg
1/3 cup	78ml	Dry white wine
1 cup	237ml	Water
1 tablespoon	15ml	Flour
1 tablespoon	15ml	Grated Parmigiano-Reggiano
1		Garlic clove - roughly chopped
1		Parsley - finely chopped
2		Egg yolks
1/2		Lemon, juiced

Recipe Instructions

In a Dutch oven, heat the lard over high heat. Add the prosciutto and scallion and cook over medium-high heat to brown. Add the veal and brown it lightly. Season with salt, pepper and nutmeg, then add the wine and let it evaporate entirely.

In a small pot, bring the water to boil. Dust the meat with the flour, then add 1 cup boiling water to the pot and cover. Cook over medium heat until the meat is fork-tender, about 45 minutes.

In a small bowl, combine the grated Parmigiano, garlic, parsley, egg yolks and lemon juice and whisk to combine. Once the meat is tender, add to the pot and allow to thicken slightly before serving.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C28) - from the TV FOOD NETWORK

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