San Secondo Roast Veal

  • Difficulty: experienced


50 gr Butter

1 Eggs

100 gr Fontina cheese

50 gr Milk

230 gr Porcini mushrooms

400 gr Sliced veal



Step 1

Slice the Fontina thinly, cover with the milk and leave to soak for a few hours in a small pan. When the cheese has softened, drain the milk, place the pan on a very low heat and mix until a cream has formed. Remove from the heat and mix in the egg yolk.

Step 2

Pour a little melted butter into an oven dish and place the sliced meat in a fan shape. Pour over some more melted butter, cover with the Fontina cream and then lay the previously sliced porcini mushrooms on the top. Place in the oven.