Name: Roasted Veal and Parsnip with Prosciuttini
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving(s)
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

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Roasted Veal and Parsnip with Prosciuttini

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note