Veal roast with walnuts, apples, and ham

I can propose to you a veal roast recipe that includes walnuts, apples, and also ham for an Italian touch. The following recipe is my interpretation:

Ingredients

• 1 kg of veal rump (cut of meat)
• 100 g of walnuts, shelled and roughly chopped
• 2 apples, preferably a tart and crunchy variety
• 8 slices of raw ham
• 30 g of butter
• 1 glass of dry white wine
• Extra virgin olive oil as needed
• Salt and black pepper as needed
• Aromatic herbs (thyme and rosemary)

Preparation

1. Take the veal meat and tie it with kitchen string to maintain its shape during cooking.
2. Peel the apples and cut them into cubes, then set aside.
3. In a wide pan, lightly toast the chopped walnuts for a few minutes.
4. Subsequently, in a large saucepan, heat the butter and a drizzle of oil. Brown the veal roast on all sides until it has acquired a nice golden color. Season with salt and pepper.
5. Add the white wine and let the alcohol evaporate on high heat.
6. Once the wine has evaporated, reduce the heat, add the apples and toasted walnuts around the meat, and cover. Cook for about 1 and a half hours, checking occasionally and moistening with a little water or broth if necessary.
7. Halfway through cooking, add the raw ham slices over the meat to flavor them together.
8. Once the roast is cooked, remove it from the heat, remove the string, and let it rest for a few minutes before cutting it into slices.
9. Serve the sliced roast with the cooking juices (strained if necessary) and accompany with the side dish of apples and walnuts.

A final touch could be a sprig of fresh rosemary or thyme as garnish, to add an extra aroma to the dish.

Curiosity

The combination of meat and fruit is typical of some Italian regions, especially in Trentino-Alto Adige and Lombardy, where sweet and savory flavors are combined, creating a pleasant and sophisticated contrast on the palate.