Where Does Lg Exists?

veal roll stuffed with pomegranate risotto

Ingredients for stuffed veal roll (serves 4):

• nut calf bone and an open book Kg
• 50 g dried porcini mushrooms
• 1 carrot 1 celery
• 1 onion 1 clove garlic, white wine
• fresh parsley
• grated Parmesan cheese 30 g
• extra virgin olive oil
• salt
• pepe;                                
• • • • • 
          
• • • • • PREPARATION:
    Put dried mushrooms in a bowl to soak for 20 minutes in warm water, then drain and cut into small pieces, filtered water for soaking through a colander lined with a meshed fabric. Heat a teaspoon of oil with a clove of peeled garlic and mushrooms and saute for 2 minutes at medium heat. Turn, season with salt and pepper and remove the garlic clove.
• 
  Tick the carrot, peel with a potato peeler and wash. Wash the celery well, then peeled the onion and reduce all three ingredients into small cubes. Arrange the meat
  
  on a sheet of parchment paper and arrange over mushrooms, chopped parsley and Parmesan cheese to roll it. Heat 3 tablespoons oil in a skillet and saute 's rolled roast for about 5 minutes, turning with a wooden spoon.
  
  United in the casserole carrot, onion and celery, then blended with a glass of wine white and let it evaporate. Close the lid, reduce heat to low and cook for one hour, basting occasionally with a spoon of water and turning the mushrooms.
  
  Remove the lid, season with salt and pepper and continue cooking for another 15 minutes. Cut into slices and serve with vegetables in butter.