Cooks in: 1h
+ 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 2 LB. of magatello veal
- 11 OZ. of robiola cheese
- 15 of desalinated capers
- 3 of anchovy fillets in oil
- Lime
- Sage
- Rosemary
- Extra-virgin olive oil
- Salt
- Pepper
Method
1
To make veal roast with robiola sauce, anchovies and capers, first tie the veal: Use one tie of twine lengthwise and several equidistant single ties widthwise. (You can ask the butcher to do it for you.)
2
Brown the meat in a pan with a drizzle of oil. Then transfer it to an oven dish and season with rosemary, sage and salt. Bake in a ventilated oven at 350 °F until it reaches about 100°F in the center of the meat: This should take about 45-50 minutes. Remove the roast from the oven and let it cool. Slice thinly.
3
Mix the robiola cheese with the capers and chopped anchovy fillets, the grated rind of one lime, salt and pepper. Serve it with the meat like a tonnata sauce.