Tuesday, September 04, 2007

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.
Arrosto di Vitello alle Erbe con Patate
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.
Arrosto di Vitello alle Erbe con Patate
Let the bought side of the roast brown then add the wine and re-bake.

Arrosto di Vitello alle Erbe con Patate
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.

Arrosto di Vitello alle Erbe con Patate
Serve hot:
This is the result:
Arrosto di Vitello alle Erbe con Patate
BUON APPETITO!

4 commenti:

AFJ said...

Hi!

How much water is needed?

Brgds

Elena said...

Hi,

the quantity of water depends on the size of the baking pan that you use.
What I consider is that the bottom of the baking pan should be covered with water until 1-1,5 cm of high, (almost 3 glasses).

Elena

AFJ said...

Hi

thx for your reply

What is meant by "bought side"?:

"Sprinkle bought the side of the roast"

"Let the bought side of the roast brown"

Brgds

Elena said...

Hi,

"Bought side" stands for " both side", it was my mistake Sorry :-)

Elena