Cooking classes in Vicenza

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White meat sauce with almonds (ragù bianco)

1kg minced veal or pork
1/2 cup almonds, chopped
100g black forest ham
1/2 onion or one shallot, chopped1 clove of garlic, chopped1 carrot, choppedParsley1/4 cup of olive oil1 cup of white wine4 tbsp cream or mascarpone

In a sauce pan combine the carrots, onion and garlic with the olive oil. Then add the ham with the almonds and let cook until brown. Add the veal and let cook in a slow temperature for about 20 minutes.  When the meat is brown, turn the heating on high and add the wine.  Let to reduce until there will be no wine left. Cook for another 3 minutes and it is ready to serve with the parsley and the mascarpone.