1/2 cup aged Grappa 35 oz (approx.) veal roast 1.8 oz pistachios 1 slice of thick lard 4 tbsp oil 2 white onions 2 carrots 1 bunch of herbs (laurel, rosemary, sage) 2 cups vegetable broth Salt (to taste)
Cut half the slice of lard into cubes. Use a pointed knife to make holes over the entire surface of the veal. Insert a cube of lard and 2 or 3 pistachios inside each hole.
Pull the roast tight with a string, making sure to close the holes so that the filling does not escape.
Place a pot that is also suitable for baking in the oven over heat and lightly fry the remaining lard and chopped onions and carrots with 4 tablespoons of oil. Allow them to brown until reaching the sizzling point and then add the meat. Brown the meat on all sides, add 1/2 cup of Grappa and allow it to reduce.
Remove the pot from the heat, add 1/2 cup of Grappa, 2 cups of broth, the bunch of herbs, and salt and pepper to taste.
Cover with a lid suitable for baking, or with aluminium foil and cook in the oven for 50 minutes (checking every so often that the veal roast does not become too dry; if necessary, add a little hot broth).
Once cooked, slice the roast, pour the cooking sauce over the meat and serve with vegetables of your choice.