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1
Make a deep incision down the center of the veal, being careful not to cut all the way through; gently open it out flat as you would a book.
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2
Trim off and reserve any irregular pieces of meat along the edges, leaving a neat, compact shape.
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3
Place rosemary along the center of the meat.
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4
Top the meat with half of the pancetta, overlapping the slices.
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5
Sprinkle with parsley and top with remaining pancetta, bay leaves, nutmeg and pepper.
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6
Drain the porcini mushrooms, reserving and straining the liquid.
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7
Rinse the porcini in cool water, drain again, chop coarsely and place on the top of the meat.
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8
Top with any reserved meat trimmings.
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9
Close up meat compactly and tie with kitchen twine, going once around lengthwise and several times around crosswise.
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10
Pat dry.
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11
Melt the butter in a deep casserole over medium heat.
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12
Add garlic and cook until golden, about 6 minutes, then discard the garlic.
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13
Add the stuffed roast, season with salt, and cook until lightly golden on all sides, 15 to 20 minutes.
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14
Add wine and vermouth, basting the meat.
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15
Cover the casserole, lower heat to medium low and cook, turning and basting occasionally, for 15 minutes.
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16
Stir in the almonds and 1/2 cup of reserved mushroom-soaking liquid.
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17
Cook, turning and basting occasionally, until tender, about 15 to 20 minutes longer.
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18
Transfer the meat to carving board and let it stand for 10 minutes or longer.
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19
Boil the sauce until lightly reduced.
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20
Cut the roast into 1/2-inch-thick slices; if necessary, reheat the slices in the casserole.
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21
Spoon sauce over and serve.
