Magatello di Vitello in Crosta di Prosciutto Crudo con Mandorle e Patate

Method

1. Finely dice the celery, carrot, and shallot into cubes; leave the rosemary sprigs whole and ensure they are dry.
2. In a high-sided pot, add a little olive oil and butter, then add the diced vegetables and a rosemary sprig. Sauté over very low heat for about 45 minutes.
3. Season the veal magatello with salt and pepper on all sides, massaging gently. Do not over-salt as the prosciutto will add salt.
4. Increase the heat under the pot, add the meat, and sear until a crust forms on all sides.
5. Deglaze with a glass of dry white wine over high heat until the alcohol evaporates. Then cover and cook on low heat for 30-35 minutes.
6. Pulse the blanched almonds in a food processor until you get a coarse granule texture.
7. For the potatoes: peel and cut 2-3 potatoes into cubes. In the lower part of a steamer, add 1 liter of water, 50 ml apple cider vinegar, whole garlic cloves, bay leaves, rosemary sprigs, and pepper. Bring to a boil and infuse for 3-4 minutes.
8. Place the potato cubes in the steamer basket, cover, and steam for 15 minutes. Then transfer them to a bowl of cold water to stop cooking.
9. Remove the cooked meat from the pot and let it rest at room temperature. Strain the cooking liquid through a fine sieve, discarding the solids.
10. Add 100 g of Greek yogurt to the strained liquid, along with 30 ml of brandy or cognac. Bring to a boil and cook, stirring, for 5-6 minutes until slightly reduced.
11. Add 1-2 teaspoons of cornstarch (maizena) to thicken the sauce to your desired consistency.
12. Lay out a sheet of plastic wrap and arrange prosciutto slices on it, overlapping slightly. Sprinkle three-quarters of the almond granules over the prosciutto.
13. Place the rested meat on the lower edge of the prosciutto and roll tightly, using the plastic wrap to seal. Remove the plastic wrap after rolling.
14. Place the rolled meat in an oiled baking dish. Top with a few extra prosciutto slices without pressing, then sprinkle the remaining almond granules on top.
15. Add the potatoes to the same dish, drizzle with oil, season with salt, and add a couple of rosemary sprigs.
16. Bake in a preheated oven at 220°C for 20 minutes.
17. Remove the meat from the oven and let it rest on a tray for about 10 minutes. If the potatoes need more time, return them to the oven.
18. Serve the meat sliced, accompanied by the potatoes and the warm reduction sauce.