carne aglassata

/KAR-neh ah-glahs-SAH-tah/

"Glazed meat." Veal pot roast, preferably the cut known as "lacerto" or, in the north as "girello", the muscle of the inner thigh, cut from the upper part of the shank, the semitendinosus muscle. This is braised slowly with carrots and peas in wine with water or stock and rosemary and then the meat is cooled slowly and refrigerated to aid slicing.



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