2 kg of veal roll
250 g of carrots
100 g of finely chopped onions
40 g of coarse salt
to taste
40 g of mid-sized parsley
1 veal neckbone
1 chicken
40 g of pork lard
150 g of prosciutto, cut into strips
150 g of chorizo
500 g of white beans or butter beans
2 kg of veal roll
250 g of carrots
100 g of finely chopped onions
40 g of coarse salt
to taste
40 g of mid-sized parsley
1 veal neckbone
1 chicken
40 g of pork lard
150 g of prosciutto, cut into strips
150 g of chorizo
500 g of white beans or butter beans
Wash the veal roll well and cook it in 2 liters of water and salt
Cooking time should take around three to five hours, depending on the quality of the veal
Cook the neckbone in a little water, just enough to cover it, seasoned with salt
In a pan, combine the pork lard, parsley, and onion
Let it fry until the onion is cooked but not browned
Add the cut-up veal roll, cooked neckbone, chicken, prosciutto, chorizo, carrots, salt, pepper, and previously cooked white beans
Let it cook until the vegetables and chicken are cooked and the sauce is thickened
Serve very hot.
