Petto di vitello alla fornara
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Petto di vitello alla fornara
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Baker's Style Roasted Veal Breast
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Ingredients
- 1 veal breast about 2-1/2 to 3 lbs. about 1-1.5 kilos
For the marinade
- 1 prig fresh Rosemary
- 3-4 prigs fresh sage
- 2-3 cloves garlic
- salt A good pinch
- fresh black pepper A few grinds
- olive oil
For roasting
- olive oil
- white wine
- 500g lb yellow-fleshed potatoes optional
Instructions
- Take the veal breast and cut incisions into it crosswise between the bones, but not going all the way through, so it looks a bit like an accordian.
- Now finely minced the herbs and garlic, mix them together with the salt and pepper, then add enough olive oil to make a rather wet paste. Rub this paste all over the veal breast, making sure to get down into the incisions you've made. Place in a container and let the veal breast marinate for at least an hour, up to overnight (in the fridge) if you like.
- Place the veal breast in a baking dish greased with olive oil. Roast at 190C/375F on convection for about an hour. Turn the breast from time to time so it browns on all sides. About 15-20 minutes in, drizzle with white wine, and thereafter from time to time to prevent the pan from drying out.
- Optional: While the veal is roasting, parboil the potatoes for about 10-15 minutes, depending on their size. Let them cool for a bit, then peel them and cut them into wedges. (The baby potatoes pictured here don't need peeling or cutting, of course.) About 15-20 minutes before the veal is done, add the potatoes to the roasting pan, turning them so they're coated with the cooking juices, to finish cooking along with the veal.
- Serve the veal breast and potatoes still warm, drizzled with the pan juices.
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