Roast veal with hazelnuts A typical Piedmontese dish

Roast veal with hazelnut sauce is a typical Piedmontese dish, best known in the Langhe area where I.G.P. Piedmont hazelnuts are grown. and in the Monferrato.

This world-famous kind of hazelnut was once called Tonda Gentile delle Langhe.

But with promotion to the P.G.I. label, it has lost the possibility of being called “from the Langhe”: today production is concentrated in the provinces of Cuneo, Asti and Alessandria, among the hills of the Langhe, Roero and Monferrato.

In many restaurants in these areas it is easy to findroast veal with hazelnut sauce on the menu.

What is needed

• Casserole
• Immersion blender
• Saucepan

Proceedings

Let the meat stand at room temperature for about 1 hour before cooking, then massage it well with coarse salt for it to get more flavor before cooking.

Finely slice the onion and sauté it in a saucepan with butter; add the veal nut and brown it on all sides over high heat.

Fade with the marsala wine.

Adjust salt, add milk and coarsely chopped hazelnuts.

Cover with a lid and cook for about 1 1/2 hours; if necessary, add more milk during cooking.

Remove the walnut veal from the casserole and set aside; let it cool slightly then cut it into slices about half an inch thick. Keep the roast covered.

Bring the roasting stock to a boil; meanwhile prepare the roux: melt the butter over very low heat; remove the saucepan from the heat and add the sifted flour (this step is essential to avoid the formation of annoying lumps) and mix it into the melted butter with a wooden spoon or whisk. Return to the heat and cook just long enough to remove the flour flavor.

Pour the roux into the cooking sauce, stir, and simmer for a few minutes.

Serve the roast with hazelnuts with the hazelnut sauce and, if you like, a few hazelnuts cut in half.