Roast Veal in Milk with Green Pepper

Try this delicious pasta dish:

Season the roast with salt and pepper. In a casserole, heat olive oil and butter and sear the veal roast in it, not too hot, on all sides.

In the meantime, remove the peel from the garlic cloves, cut them in half and fry them for three to four minutes.

In a frying pan, bring the milk to the boil. Pour it over the roast veal. Add sage and rosemary sprigs. Sauté the meat on a low fire with the lid closed for about one and a half hours, pouring the milk over it in between. Do not be alarmed if the milk curdles and becomes unsightly.

Wrap the veal roast in foil and keep warm. Pour the milk through a fine-mesh sieve into a roasting pan. Bring to a good boil over a high heat.

Add the cream. Briefly rinse the peppercorns in a sieve under warm water and add them as well. Boil the sauce again a little bit. Season with salt.

Cut the veal into thin slices and pour a little sauce over them. Serve the rest of the sauce separately.

Serve with vegetables, e.g. steamed spinach leaves, and, if you like, noodles or new potatoes fried in butter.

If you want the sauce to be a little thicker, bind it with a little flour butter at the end: knead 1 tablespoon of soft butter with 1 tablespoon of flour with a fork, add flakes to the boiling water.

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