Remove the fat from the ham, dice it and set aside. Cut the lean part of the ham into strips. Spike the veal by making small cuts in it and inserting the diced prosciutto fat. Place the butter, the lean prosciutto cut in strips, the onions and cloves in a casserole. Let brown lightly, and then add the veal and brown on all sides. Add the carrots, parsley and celery leaves tied together. Pour a cup of white wine over the veal, add salt and pepper to taste, cover the casserole and cook over low heat turning frequently. Add broth if it gets too dry. Cook for one hour. Slice thin, adjust seasoning and serve with finely-sieved roast drippings. |
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