Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Veal with pistachio


Drill holes in the meat with a sharp penknife and fill each one with diced lard, using only half of the slice, and 2 or 3 pistachios. Then tie securely with a string and make sure that you closed properly the holes so that the filling will not come out.
Put the rest of the chopped lard with 2 - 3 tablespoons of butter and oil in a saucepan. As soon as they begin to fry lightly, add the veal and  brown it on both sides.
Add the sliced onion and carrot, a bunch of aromas and after a few minutes a shot of Grappa: when it will be partially evaporated, season with salt and pepper and pour on with a cup of broth. Cover the pot and simmer for about one and a half hours, adding a little of the boiling broth, if necessary.
When everything is cooked, untie the meat, cut into slices and arrange on a previously heated platter. Stir the gravy with a few tablespoons of broth and the rest of the grappa, sift everything and heat it up before you will pour it on the veal. Serve immediately, garnished with slices of boiled carrots and large black olives.

Recommended Grappa:
Poli Bassano 24 Carati

  • Ingredients:

    About 1 kg veal meat
    50 g pistachios
    2 shots of aged Grappa
    1 rather thick slice of lard
    A bunch of aroma (bay leaf, rosemary, sage)
    Salt and pepper

  • Author:
    • Romilda Rinaldi, Gioia
  • Typology:
    • Second course
  • Preparation time:
    • About 40 minutes
  • Notes: