The recipe for Mediterranean-style veal roast is tasty and easy to make. Simply choose a cut of veal that’s not too skinny – with a shape almost like a tail. The ideal side dish to complete the veal? Vegetables like broccoli or steamed green beans, stewed carrots in butter or even a classic baked potato work perfectly!
But if you prefer sticking to the Mediterranean theme, opt for side dishes like a pantelleria or a mixed salad with lettuce, tomatoes, cucumber and finely chopped red onion.
The Recipe: Veal Roast, Mediterranean Style
This recipe serves 4. If necessary, increase the veal by 5 oz per person and adjust other ingredients proportionally.
Ingredients:
1 lb 6 oz veal
¾ oz pine nuts
4 oz Taggiasca olives
5 capers
3 oz butter
Salt and pepper
A little vegetable stock
Method:
Coarsely crush the olives, capers and pine nuts with a mortar and pestle (or crush them with a mortar). In a frying pan, brown the veal with a little butter until it forms a light caramelized crust. Transfer the veal to a baking pan and add the remaining butter, olives, pine nuts, capers, salt, pepper, 1 ladle of salted vegetable stock.
Bake in a preheated oven at 400°F for 30 minutes, adding more broth if necessary. Lower the heat to 350°F and continue cooking for 20-30 minutes. Check to see if the sauce has reduced enough; if there is still too much liquid, remove the meat and cook it in a smaller pan.
Slice the roast and cover it with the olive and pine nut sauce. Instead of baking it in the oven, you can also cook it in a pan on medium heat for about 90 minutes, occasionally adding sauce on the meat’s surface to keep it moist.
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