"Lveal roastor it is that second course inextricably linked to elegant dinners, in company, to lunches on Sundays and on holidays. Although many people are convinced that to cook a perfect roast it is necessary to be particularly good in the kitchen, in reality the veal roast in the oven it’s really within everyone’s reach and will make you look great at the table. The real trick of our recipe is purchase a roast net: in this way you won’t have to rack your brains to figure out how to tie the meat with string, an operation that is not always easy. The net also allows the meat to remain compact during cooking and retain all the juices inside. Accompanied by seasonal vegetables, crispy baked potatoes or pan-fried celeriac, roast veal with the Burrofuso recipe will be infallible!

Preparazzjoni

1

Place the veal fillet on a cutting board or work surface. If necessary, remove the excess fat by cutting it with a small knife. Sprinkle salt, pepper and a drizzle of extra virgin olive oil on the meat and massage it with your fingertips to season it. Open the cooking net and insert the meat.

2

2 Place a large saucepan on the stove over medium-high heat. Pour in two tablespoons of extra virgin olive oil and place the meat on top, browning it on each side. Use two spoons or silicone kitchen tongs to turn it, so as not to pierce the roast. Add the wine and let it evaporate, continuing to turn the meat to let it flavor on each side.

3

Remove the meat from the heat and place it in a baking tray together with the aromatic herbs and three ladles of broth. Bake in a ventilated oven at 180° for 40 minutes, in the lower part of the oven. If it gets too dark, cover it with aluminum foil and continue cooking. Once cooked, let it rest for a few minutes, then cut the net with scissors. Serve with the cooking liquid after filtering it.

Pariri u pariri

If you want you can add 2 cloves of poached garlic inside the pan, so as to give even more aroma to the roast.

Użati a still white wine for cooking the roast and don’t forget to add the bottom of the browning inside the pan. The browning phase is essential to seal the meat and ensure that all the juices remain inside.

Furthermore, it is very important never pierce the meat with a forkbut use silicone kitchen tongs to turn it both in the pan and in the oven.

Ask your trusted butcher for advice on cutting the meat. You can also use veal, the meat will be tastier but slightly tougher. The veal remains very soft, but will have a more delicate flavour.

Never use cold meat from the fridge or it will be tough after cooking. Leave it at room temperature for at least 1 hour before starting the preparation of the roast.

Let your tenderloin rest for a few minutes before slicing it. Meat that is too hot could fray if cut right away.

ħażna

Veal roast can be stored in the refrigerator, covered with cling film, for Massimu ta '2 ijiem. L-iffriżar mhuwiex rakkomandat.