roast of veal with potatoes

A second course of meat that is a classic Italian dish, widely spread in all regions. The best meat is the topside, which the butchers sell rolled and tied with the special string


  • 900 gr of veal
  • 2 garlic cloves
  • 1 onion
  • 1 carrot
  • white wine
  • rosemary
  • 1 bay leaf
  • 1 stock cube (bouillon cube)
  • extra virgin olive oil


  1. Pour 4 tablespoons of oil in a saucepan whose diameter should be equal to the length of the roast
  2. Add the finely cut onion and carrot and the garlic cloves , crushed
  3. Sear the chopped mixture on low heat: when it starts to brown, add the veal
  4. Rise the heat and brown on all sides
  5. Add 1 glass of wine (120 ml) the  bay leaf (1 large or 2 small) and a sprig of rosemary (10-12 cm)
  6. Lower the heat and cover the pot
  7. Make a cup of  broth with the cube (about 200 ml)
  8. Cook the roast over low heat for about an hour, stirring occasionally and adding a bit of boiling broth when necessary
  9. In the end the bottom cooking broth should be a smooth cream
  10. Let the roast cool so it can be cut into regular slices, then warm up briefly in the gravy before serving
  11. The ideal side dish is, of course,  baked chips
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