Arrosto di Vitello
Ingredients
- 1.2 kgRoast veal (tied)
- 2 tbspExtra virgin olive oil
- 30 gUnsalted butter
- 1 pcOnion (sliced)
- 1 pcCarrot (finely diced)
- 1 pcApium graveolens (finely diced)
- 3 pcGarlic (crushed)
- 2 pcRosemary (sprigs)
- 5 pcSage (fresh leaves)
- 150 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 300 mlVeal stock concentrate (prepared or diluted)
Method
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.
- 1
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
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its juices. Reheat gently covered to avoid drying out the meat.
