Stuffed Veal Nut

Preparation:

Preparation: The veal nut must be tied. Heat the oven to 200 degrees. Saute the meat with salt, pepper and rosemary and spread it with 30 g of butter. Put the meat on a dripping pan and cook it for an hour, basting it regularly with the cooking juices; add a little hot water if necessary. In the meantime prepare the filling: remove the sandy part from the stems of the mushrooms, wash them, drain them, dry them and cut them into thin slices. Cut the ham into cubes. Prepare the béchamel: melt 40 g of butter in a saucepan, sprinkle it with the flour, mix for a minute with the spatula and pour the milk a little at a time, stirring constantly. Bring to the boil, add salt and pepper and cook over low heat for about fifteen minutes, stirring occasionally, until about 30 cl of sauce is obtained. After an hour of cooking, remove the roast from the oven and place it on a chopping board; cut a thin slice at one end (the inside must not be cooked). Do not turn off the oven. Hollow out the roast with a sharp knife leaving a thickness of 1.5 cm to form a pocket and avoiding tearing the walls. Cut the meat removed from the inside of the roast into cubes. Heat the béchamel over very low heat. Melt 30 g of butter in a pan and brown the roast cubes and mushrooms for ten minutes, then remove them with a slotted spoon and add them, with the grated cheese and ham, to the béchamel. Stuff the roast with this stuffing and close the end with the slice removed earlier. Melt the rest of the butter. place the roast in the dripping pan and pour the melted butter over it. Place in the oven and cook for another ten minutes. Serve hot. Recommended wine: Teroldego Rosso.