San Secondo Roast Veal

  • Difficulty: experienced
  • Temperature: 180°C
  • Time: 64 minutes
  • Function: Multi Power


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.

For the single recipe place the dish on level 2