The recipe of the roast veal with hazelnuts from the Langhe is a typical dish of the surroundings of Alba but it is prepared in the whole Piedmont . The combination of the taste of hazelnuts fits perfectly with the flavor of the meat.
800 grams of veal
100 grams of Gentile delle Langhe hazelnuts IGP
50 grams of butter
pint of milk
half an onion
2 or 3 tablespoons Marsala
80 gr Flour
Clean and cut the onion into small cubes . In a large pot , brown the onion in the butter , then put the nut of veal and let it brown the meat well .
Wet conil Marsala wine until completely evaporated. Season with salt and add the milk and chopped hazelnuts from Piedmont previously .
Cook for at least 120 minutes.
Remove the nut of veal and set aside.
Bring the sauce to a boil , in part to prepare a roux with flour and water, mix well , adding water until you have a smooth batter , then pour in the sauce to boil and cook for a few minutes.
Cut the meat into slices and serve with roasted hazelnuts of the Langhe coated with the sauce and garnish with a few whole hazelnuts .
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