Before 1995 at the EstateBossi, there was a base wine and a more structured reserve, it was necessary to have a fresher and easier to drink.
Tenuta della Villa Bossi, at an altitude of about 300 meters above sea level, in the vineyards of Sottomonte and Camerata, with southern exposure and hillside, there are 9.2 hectares of Sangiovese and 3.1 hectares of Colorino.
discover the estateTo make the roast with milk, start by tying 1 kg of meat. Place the meat on a cutting board, in our case the veal bell, and remove the cartilage and excess fat that might otherwise harden during cooking. Then use kitchen string to make the cage.
Chop the vegetables for sautéing: put a celery rib, a carrot and an onion in the mixer, turn the mixer to finely chop them and set aside the mixed vegetables for sautéing.
Now place a large saucepan over the fire, melt 30 g of butter, place the roast and brown the meat on all sides.
When the meat is well browned, remove it from the pan and place it in a bowl. In the same pan melt as much butter and let the onion, celery and carrot finely chopped with the mixer;
then add 2 cloves of garlic and a few bay leaves. When the sautéed meat is well consumed, add the roast veal, then blend with half a glass of white wine, evaporated and salt and pepper.
At this point add 1 lt of whole milk already warm, continue cooking with the lid on until the meat is well cooked inside, for about 50 minutes. Once cooked, remove the meat.
To check the cooking, pierce the meat with a toothpick, if it loses a transparent liquid it means that the meat is cooked to the right point, if the pink liquid comes out continue cooking. If no liquid comes out, it means that the meat has been cooked for too long.
Now remove the bay leaves and cloves of garlic from the cooking liquid, place the bottom in a bowl and dip it in a mixer to obtain a creamy sauce. Place the sauce obtained in a pan, in the meantime place a couple of tablespoons of cold water in a bowl. Add a tablespoon of sifted flour and stir to dissolve the flour this will avoid forming lumps in the sauce. Add the flour to the sauce, mix with a whisk and cook over low heat to thicken the sauce. When the sauce is creamy, turn off the heat and transfer it to a gravy boat.
Take the roast milk, cut it into slices served in a tray accompanied by butter carrots and accompany it with the hot sauce.
