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Veal in guazzetto

Difficulty: Easy Doses: for 4 people

500 g of veal leg in one piece,

30 g thin sliced lard,

5 slices of lemon without skin,

30 g butter,

2 glasses of milk,




The word guazzetto comes from guazzo, in the sense of damp; it is a soup dish in which you place the food. That’s how you read the dictionary. For this guazzetto or sguazèt, the advice is to use the lard of Fagagna (produced by a special black pig), which does not fear comparisons with the most famous lard of Colonnata.

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