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Veal in guazzetto
Region: Friuli-Venezia Giulia
Ingredients
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,
salt,
pepper.
![](https://www.de-gusto.it/ricette/immagini/80/80/C/be23ba5c1a91f7f05a5c4f97567a6c26/1600206135_secondi-di-carne_.png)
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.
Preparing
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