in Italy

Roast veal with rosemary

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Ingredients for 2 servings:

  • 500 g veal shoulder
  • 3 tbsp butter
  • 6 tbsp olive oil
  • 2 sprigs rosemary
  • 2 sprigs of sage
  • Salt and pepper, from the mill
  • Marsala or Cream Sherry
  • 10 g butter, ice cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Arrosto di vitello al rosmarino

Season the meat with salt and pepper, and sear it on all sides in the oil and butter mixture. Then add the herbs, cover, and simmer gently over low heat for 2 hours, turning the meat occasionally. Remove the meat and let it rest under aluminum foil. Reduce the sauce, thicken with a little butter if desired, and season with Marsala and pepper. Cut the meat into thin slices and arrange on warmed plates with the sauce. Serve with fresh ciabatta and tomato salad. A light red wine goes well with the sauce, as the sauce is dark and clear.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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