PAN ROAST OF VEAL
Otto's Says
Pasta Senza Vino e come il cuore sanza amore
Pasta without Wine is like a hearth without love
If there is any dish in Europe that comes close to being a
part of every family's repertory, it is probably simple pan- roasted veal.
There is an infinite number of ways of roasting veal more elaborately, but
there is none that produces more savory or succulent, tender meat. The success
of this method lies in slow, watchful cooking, carefully regulating the amount
of liquid so that there is just enough to keep the veal from drying out but not
so much as to saturate it and dilute its flavuor.
The best-looking roast comes from the top round, rolled;
boned shoulder of veal also makes an excellent and considerably less expensive
roast.
Veal Roasted
with shallots, Fennel and white wine
Ingredients
(serves 8)
15 ml. coarse kosher salt
15 ml.dried thyme
3 ml. ground white pepper
60 ml. olive oil
5 kg boneless veal shoulder roast
1 kg shallots thinly chopped
1.5 lt white wine
15 ml. freshly chopped thyme
1 kg thinly sliced fresh fennel ( 3 large bulbs)
Method
1. Pre-heat the oven at 190 C. Mix, salt, dried thyme and
white pepper in a small bowl. Rub 15 ml. oil over the roast. Rub salt mixture
over the roast. Heat 30 ml. oil in a heavy saucepan put over medium heat. Add
meat and cook until golden brown on all sides about 5 minutes. Transfer roast
to plate.
2. Add remaining oil shallots and fennel to same pot .sauté
until vegetables are golden brown, stirring frequently and scraping up browned
bits for about 10 to 15 minutes.
3.Add white wine boils for about 3 minutes,
4. Return veal roast to pot nestling into the vegetables and
on top with some vegetables. Cover roast until cooked about 1 to 1 1/2 hour or
meat thermostat or 70 C.
5. Transfer to a platter, Mix fresh thyme into the vegetable
.Season the liquid with salt and pepper and spoon vegetables and cooking liquid
over the roast .
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