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Recipe Roast Veal With Olives


Roast Veal With Olives

Recipe yeld 6 servings

Ingredients

800 G Veal
200 G Pitted Green Olives
2 Tablespoons Olive Oil
50 G Butter
1 Carrot
1 Rib Celery
1 Onion
1 Cup Dry White Wine
Rosemary
Rooms
Pepper

Amount Per Serving Calories: 312


Method

Larded meat with olives cut in half and tie with kitchen twine white.
Heat oil in a pan and butter, insaporitevi onion, carrot, celery and rosemary.
When they have browned, add the meat, brown it on all sides, and moisten with wine.
Let evaporate.
Add salt and pepper.
Continue cooking over low heat for about an hour stirring occasionally wetting the roast and, if necessary, with a little 'hot water or broth.
When ready remove from pan, let rest 10 minutes, untie and slice it.
Pass the gravy at the mill: if too thick dilute with a little 'broth, if too thin add a knob of butter, sprinkled with flour.
Nappa meat.
Accompanying Wines: Ghemme (young) DOC Aquileia Cabernet Franc DOC Vigna del Vassallo Lazio VDT.

Find recipes for Main Dishes based on Calf


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