A three-Michelin-starred veal roast signed by Antonino Cannavacciuolo perfect for festive days and big tables!
Cover photo Stefano Fusaro
Ingredients for 4 people
- 1 kg veal roast
- 1 sprig of rosemary
- 1 sprig of thyme
- 2 bay leaves
- 2 cloves of garlic
- 1 l vegetable stock
- 200 ml white wine
- butter to taste
- extra-virgin olive oil
- salt to taste
- pepper to taste
Preparation
Tie the roast with kitchen twine to make it more even and season with oil, salt and pepper. Brown it with a little oil in a not too large casserole dish, also suitable for the oven, turning it as you go to cook the whole surface evenly.
Deglaze with the wine and, once it has evaporated, add a little vegetable stock and the seasonings and move the casserole to an oven at 180° C for about 1 1/2 hours.
While cooking, add vegetable stock a little at a time and turn the roast often to prevent the meat from sticking and burning.
Remove the roast from the casserole dish and let it rest covered with aluminum foil.
For the sauce
Return the casserole to the heat, removing the seasonings and adding vegetable stock and a little butter. Reduce until the desired consistency is reached and adjust for salt and pepper. Strain.
Plating
Slice the roast and pour the sauce over it.
If we wanted to prepare a side dish as well, halfway through cooking we could add diced vegetables or potato wedges directly into the casserole with our roast.
