Italian roast veal

Italian roast veal

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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).


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