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Veal Roast with Milk, Cream, and Marsala

17/11/2023

The veal roast with milk, cream, and Marsala is a rich and aromatic dish that combines the sweetness of milk and cream with the deep notes of Marsala. I’ll prepare for you a traditional Italian style classic recipe.

Ingredients

  • 1 kg of veal roast (top round or rump)
  • 50 g of butter
  • 2 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • Salt and pepper to taste
  • 500 ml of whole milk
  • 200 ml of cooking cream
  • 100 ml of dry Marsala
  • Flour, for dusting the roast

Preparation

  1. Lightly flour the veal roast. In a large skillet, melt the butter with the olive oil and brown the roast on all sides over medium-high heat until it has a nice, even golden color.

  2. Add the crushed garlic cloves and rosemary sprigs to the skillet. Season the roast with salt and pepper to your liking.

  3. Deglaze with Marsala, allowing the alcohol to evaporate over high heat for a few minutes.

  4. Lower the flame, add the hot milk to the skillet and cover. Let it simmer for about 1 hour and a half, turning the roast occasionally to ensure even cooking.

  5. When the roast is almost done, add the cream and cook for another 15-20 minutes without the lid, until the sauce has slightly reduced and thickened.

  6. Once cooked, remove the roast from the heat and let it rest for 10 minutes before slicing.

  7. Blend the cooking sauce with an immersion blender to make the sauce more homogeneous and velvety.

  8. Slice the roast and serve it hot with the milk, cream, and Marsala sauce.

Curiosity

Milk-fed veal is a very ancient recipe, having its origins in Italian peasant traditions. The milk and cream soften the meat and make it very tender, while the Marsala adds a typically Sicilian touch of expertise, creating a truly unique balance of flavors.

I hope you can enjoy this typical and comforting recipe. Buon appetito!

Veal Roast with Milk, Cream, and Marsala