Roast veal with olives
Instructions
Lardellate beef with olives cut in half and bind them with the white kitchen Twine.
In a pan heat the oil and butter, insaporitevi onion, carrot, Rosemary and chopped celery.
When they took United to the flesh color, Brown it on all sides and add wine.
Let it evaporate.
Add salt and pepper.
Continue cooking over low heat for about an hour, stirring occasionally and adding the roast, if necessary, with a little hot water or broth.
When ready, remove from pan, let it rest 10 minutes, slegatelo and cut it into slices.
Pass the knitting mill cooking sauce: if it is too thick dilute with a little broth; If too much liquid add a knob of butter floured.
Nappate meat.
Accompanying wines: Ghemme (young) DOC, Aquileia, Cabernet Franc DOC vineyard of VdT Vassal of Lazio.
Ingredients and dosing for 6 persons
- 800 g of veal walnut
- 200 g of pitted green olives
- 2 tablespoons of olive oil
- 50 g of butter
- 1 carrot
- 1 costa of celery
- 1 onion
- 1 glass dry white wine
- Rosemary
- Salt
- Pepper