This is the classic way of roasting choice cuts of meat in the Central Italian provinces of Lazio, Umbria and Toscana. Sometimes fennel is added, and this gives it a flavour similar to Porchetta, but it works just as well with garlic and the rosemary that grows wildly and so abundantly in this part of Italy.
It is a very quick dish to assemble without too much prep work and I like to serve it as the main course of a relaxed weekend lunch or dinner after a starter such as Spaghetti al Pomodoro, or Casarecce al Pesto, but you can equally enjoy it as a standalone course with sautéed potatoes.
This recipe is for the meat to be cooked medium rare, but of you prefer it to be medium or well done, cook it for another 5 or 10 minutes.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4
Ingredients
1 veal loin joint with 8-9 bones, about 7-800 grams in weight
2 sprigs of rosemary
2 cloves of garlic
100 ml dry white wine
100 ml extra virgin olive oil
Salt and crushed black pepper to taste
Method
Peel and slice the garlic, and place with 1 of the rosemary sprigs under the veal in a sturdy roasting dish or pan
Remove the leaves from the other rosemary sprig and finely chop
Sprinkle the chopped rosemary over the veal and cover with white wine, olive oil, salt and pepper
Place the joint in a pre-heated 220 degrees Celsius oven and roast for 20 minutes
Remove from the oven and allow to rest, covered in foil, for 15-20 minutes
Carve the meat into individual chops each with a bone and serve 2 per person with some of the cooking juices, a green salad and a medium bodied red wine such as Chinon or Rosso Conero
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