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Alessi cuisine
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Milk veal roasted arrostomorto
Tuscany style, with potatoes
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Recipe for 10 people
- 2kg of lean leg of milk veal
- a thick blend of:
6 garlic cloves
10-12 sage leaves
a large pinch of salt
a pinch of pepper
¼ white wine
vegetable oil
salt and pepper
800 grams of potato cut into pieces
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In
the blender reduce the oil, garlic, salvia, salt and pepper to a pulp. Season
the meat well then spread it evenly with the blended pulp, tie it tightly
into shape with string. Wrap the meat in oven foil, place in a well oiled
oven tray and moisten the package with more oil, put in oven at 200°
for 20 minutes. At this point remove the oven foil and continue to cook
at 200° for a further 10 minutes, turning often to brown evenly. Moisten
with the wine turn again allow wine to evaporate for another 5-6 minutes
turn once more and leave to cook for 7-8 minutes, then drain the meat and
keep warm to one side. Add the potatoes to the pan and allow to cook for
about 30 minutes at 200° turning often, when cooked, replace the meat
and allow to regain former heat, then serve with potatoes. |
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