Recipes
Cavour-style roast veal
Cavour-style roast veal is a truly delicious second course and suitable for any occasion, from the most convivial to the most important.
Today we are going to Piedmont to prepare a second course that will bring taste and tradition to your table: Cavour-style roast veal. This dish of Piedmontese culture should be prepared with local meat, such as the famous scottona . Alternatively you can opt for the tip or the walnut. Ask your butcher for advice who will be able to advise you in the best way.
In this recipe the veal is first cooked with vegetables, then the cooking juices are used to make a sauce by adding chicken livers , shallots and Marsala. Once blended they will serve as an accompaniment to the sliced meat.
Ingredients
For the roast veal
- Veal (tip or nut) – 1 kg
- Butter – 60 g
- Onion – 2
- White wine – 1 glass
- Chicken livers – 150 g
- Rosemary – 1 sprig
- Laurel – 2 leaves
- 00 flour – 1 tablespoon
- Marsala – 1/2 glass
- Salt – to taste
Preparation
How to prepare Cavour-style roast veal
In a large saucepan, melt half the butter with the bay leaves, rosemary and an onion cut into coarse pieces. When the butter has melted, brown the meat over a high heat on all sides so that it seals. When turning it, avoid piercing it.
Pour in the white wine , cover with a lid and leave the meat to cook for at least 1 hour and a half, checking it from time to time. If it dries out too much, add vegetable broth one ladle at a time.
Once the meat is well cooked, make the sauce . Remove the roast from the pan, leaving all the cooking liquids.
Wash the livers carefully (both chicken and veal livers are fine) and chop them with a knife. Add them to the pan and cook for 10 minutes. Then add the flour , which will serve as a thickener, and the Marsala and continue cooking until you obtain a thick sauce. Blend it with the immersion blender.
Cut the meat into slices and distribute it on the plates, completing with the sauce.
The perfect side dish for this roast as for all roasts are baked potatoes , crispy on the outside and soft on the inside.
Conservation
This roast recipe can be kept in the refrigerator for a maximum of 2 days , well covered in cling film or in a suitable container with a lid. We do not recommend freezing in the freezer.
Read also
How to make soft and tasty milk roast veal
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