Sunday, May 07, 2006

Veal roast with spring onions

I always choose a piece of shoulder without the central bone and avoid a small roast. The smaller it is, and the more it tends to dry with cooking. I ask my butcher not to bard it.
1.4kg veal roast
2 spoons of olive oil
20 gr butter
3 peeled tomatos, cut into quarters
6 peeled garlic cloves
4 new onions
100 ml dry white wine
Sage leaves
Salt, Pepper
In a casserole dish , sear the veal roast in very hot oil, 2 min on each side. Remove the oil, and slice the butter on top of the roast. Once it has melted, add the onions and the garlic to the casserole. Let it brown on medium heat. Pour in the white wine and wait 5 min for the liquid to partially evaporate, then add the tomato quarters and sage leaves. Salt, cover cook in a hot oven for 30 min. Turn the roast every 10 min and to baste with its juices. Remove from the oven and leave for 10 min for the meat to rest before serving. I accompany it with peas or broad beans and carrots.

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