Arrosto di Vitello

A well-colored crust that cracks under the knife, protecting a tender, pink heart. The sauce is short and glossy, with a distinct scent of sage and rosemary that fills the room.

• Prep time: 20 min
• Cook time: 100 min
• Difficulty: Medium
• Calories: 836
• Protein: 85 g
• Carbs: 6 g
• Fat: 51 g

Ingredients

• 1.2 kg Roast veal ( tied )
• 2 tbsp Extra virgin olive oil
• 30 g Minimum butter sweet
• 1 piece Onion ( sliced )
• 1 piece Carrot ( finely diced )
• 1 piece Apium graveolens ( finely diced )
• 3 piece Garlic ( crushed )
• 2 piece Rosemary ( sprigs )
• 5 piece Sage ( fresh leaves )
• 150 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 300 ml Veal stock concentrate ( prepared or diluted )

Instructions

1. Preparing the meat

   Tie the veal roast so it maintains a regular cylindrical shape during cooking. Salt and pepper generously on all sides, massaging the meat to let the seasoning penetrate.

2. Searing in the pot

   In a cast-iron pot, heat the olive oil and butter. When the butter starts foaming, add the veal. Let it sizzle and brown each side until you get a uniform golden crust.

3. Aromatic garnish

   Add the sliced onion, diced carrot, and celery. Toss the crushed garlic cloves, rosemary, and sage into the cooking fat. Let the vegetables brown slightly without burning.

4. Deglazing

   Pour in the dry white wine. Vigorously scrape the bottom of the pot with a wooden spatula to release the caramelized meat juices. Add the veal stock until it reaches halfway up the meat.

5. Slow simmering

   Cover the pot and lower the heat to minimum. Let it cook gently. Baste the meat with its juices every 20 minutes. A knife tip should slide into the veal like butter.

6. Resting and reduction

   Remove the roast and let it rest for 10 minutes under foil. Meanwhile, reduce the cooking juices over high heat until they become syrupy and coat the back of a spoon.

Chef's tips

• Never pierce the meat with a fork to turn it; use tongs to keep the juices inside.
• Resting after cooking is crucial: it allows the fibers to relax and the juices to redistribute.

Storage

Keeps for 3 days in the refrigerator in its juices. Reheat gently covered to avoid drying out the meat.