Veal Roast with Aromatic Herbs and Potatoes

This is the delicious Italian second course that I prepare in the occasion of my birthday. It is simple and fast to cook. What I prefer of this dish is the spicy taste of rosemary and sage, and the crunch consistency of potatoes. It is important that the potatoes have a small dimension in order to cook them well.

INGREDIENTS (for 8 people):
1 kg of roast of Veal (piece called Pesce)
2 Branches of sage
2 Branches of rosemary
1 Kg of small Potatoes
5 Tablespoons of Extra virgin olive oil
Water
1 Glass of White wine
Salt
Pepper


PREPARATION TIME: 15 minutes

COOKING TIME: 2 hours

WINE: Colli Bolognesi Sauvignon Doc (White Wine)

PREPARATION
Preheat the oven at 200°C. Place in a baking pan the extra virgin olive oil, the roast of veal. Sprinkle bought the side of the roast with salt and pepper; add the sage, the rosemary, some water and bake.

Let the bought side of the roast brown then add the wine and re-bake.


Clean and peel the potatoes after 1 hour add them to the roast and if necessary add some other water. Cook more or less for another hour.


Serve hot:
This is the result:

BUON APPETITO!