Roasted veal with potatoes * * * Arrosto di vitello con le patate
Find here the ingredients and how to make your roasted veal with potatoes, or “arrosto di vitello con le patate”!
- 1 tablespoon extravirgin oil
- 1 kg loin of veal, boned, rolled, larded and tied
- 3 cloves garlic, unpeeled
- Fresh sage leaves
- Fresh rosemary
- Coarse salt and freshly ground pepper
- 1 cup veal or chicken stock
- ½ cup white wine
- 1,5 kg potatoes
It is important that the meat is marbled with fat, otherwise it dries out during cooking. Tie it up and tuck some rosemary ans sage leaves under the string. Add salt and pepper and gently rub the meat so everyting is melting.
Brown the roast in oil in a pan on all sides.
While the roast is browing you can peel the potatoes and cut them in small pieces, avoid large chunks otherwise they will not cook through with the roast.
Once you have finished with the potatoes you are ready to bake your roast.
Transfer the roast from the pan to a large baking dish and drizzle the gravy that is is the pan over the roast. Now spread the potatoes evenly around. Add again some aromatic herbs like rosemary ans sage then pour some white wine and some meat stock, oil and garlic gloves, that you will remove later.
Bake the veal roast at 350°F (180°C) for at least an hour, making sure that there is always some broth in the pan to keep from sticking.
Remember after half an hour to turn the potatoes.
In order to see if the roast is cooked, after an hour insert a toothpick into it. If a clear liquid -not pink- comes out that means it is cooked to perfection
Meanwhile look at the potatoes: if they’re cooked but still white you can bake them separately at 480°F (250°C) for at least 10-15 minutes, until nice and golden brown.