Taverna del Castello
Ingredients and quantities

Quantities for 6 people:

  • 1kg breast or belly of veal
  • 1 sprig rosemary
  • 5/6 juniper berries
  • 2 sticks celery
  • 4 carrots
  • 2 onions
  • 2 glasses white wine (still Malvasia)
  • kitchen string
  • extra-virgin olive oil
  • salt and pepper

Roast breast of veal

Type of recipe: Main courses

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Preparation method:

Chop the rosemary and 2 juniper berries. Roll out the veal belly and spread with the chopped rosemary and juniper berries. Season with salt and pepper. Roll up the veal belly and tie using the kitchen string. Massage the outside of the meat with salt and pepper. Put the extra-virgin olive oil, chopped celery, carrots, onion, garlic and 3/4 juniper berries into a baking dish and add the veal. Place in an oven pre-heated to 200°C for about 10 minutes. Pour over 2 glasses of white wine and return the veal to the oven for a further 10 minutes. After 10 minutes, add 2 litres hot water and finish cooking at 170°C for about 1 hour. Make a roux by thickening the cooking juices with butter and flour. Serve the veal with the sauce.

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