“Arrostino annegato” (literally “little drowned roast”) is the Italian translation of this dish called Rostin nega'a in the Milanese dialect. “Arrostino”, or ”little roast”, refers to a veal cutlet that includes both the fillet and the sirloin still attached to the bone.
The traditional recipe calls for the meat to be lightly coated in flour before being seared in butter with cubes of pancetta and a twig of rosemary. It is then doused with white wine, which is allowed to evaporate before the meat is covered with broth.
Salt and pepper are added to taste and the meat is baked in the oven at 160° C in a covered pan for about an hour and a half.
The “drowned” roast is cooked until it is exceptionally tender. In the past, this long cooking process took place in a special deep copper skillet called a stuin, which was placed directly on the coals of the hearth.
The Cherubini dictionary of Milanese-Italian (1839) defines stuin as “a type of vase or pignatto, made of terracotta and tightly-sealed by its lid; used for stewing meat”.