Italian roast veal

Italian roast veal

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Here is a delicious recipe for roast veal with carrots, celery, bean and tomato, garlic and anchovies, both original and fragrant.

Ingredients for 8 to 10 people:

  • 1 roast veal weighing 1.2 kg in the collar
  • 250 g of carrots
  • 2 branches of celery
  • 20 Cherry tomatoes
  • 10 small onions
  • 2 garlic cloves, crushed
  • 50 g of coconut beans or beans
  • 1 chicken stock cube
  • 4 anchovy fillets
  • 1 C. 1 teaspoon capers
  • 8 tomatoes.

Italian roast veal

> Heat a casserole dish with 3 tbsp. tablespoons of oil and butter, then brown the roast, basting regularly and turning it over.

> Crush the anchovy fillets with the rest of the oil and the capers.

> Place all the vegetables in the casserole dish with the roast: whole onions, sliced ​​carrots, chopped celery, crushed garlic and coconut beans.

> Add the white wine, Add the thyme and bay leaf, then crumble the stock cube. Cover and cook for 40 minutes over low heat.

> At the end of cooking, add the whole candied tomatoes and the anchovy paste. Moderately salt and pepper.

Serve the roast veal surrounded by its vegetables accompanied by a creamy polenta.

Photo credit: Dominique Azambre

Video: HOW TO MAKE PORCHETTA - Pork Roast Crispy Skin Recipe (July 2022).


  1. Rybar

    In my opinion you are not right. Write to me in PM.

  2. Achates

    Something doesn't work out that way

  3. Mezirn

    MMM. I totally agree.

Write a message