A main course of roast veal wrapped in bacon: a lighter version of a classic recipe, generally used for rabbit or chicken, but one that also ensures great results with veal.
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INGREDIENTS |
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Veal (choice rumpsteak) |
1 |
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Kg |
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Dill |
several stalks |
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Garlic |
2-3 |
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cloves |
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Rolled bacon |
100 |
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g |
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Lard |
50 |
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g |
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Salt |
to taste |
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Pepper |
to taste |
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PREPARATION |
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| 1. |
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Wash and dry the dill, cut it up. Then immerse it quickly in boiling water for 2 to 3 minutes. Prepare a lard garnish with the peeled garlic, part of the dill (the rest will be used during cooking), salt and lots of pepper. Make several fairly deep cuts in the meat (for this operation, it's best to use the tip of a sharp knife) and then proceed with the larding. |
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| 2. |
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Cover the larded meat with the slices of bacon, letting them overlap a little. Then tie up the roast with cooking string. In the meantime, heat your oven to 200°C. Into a roasting tin pour several tablespoons of olive oil, also adding two or three whole garlic cloves that have been slightly crushed and a little bit of dill. Place the meat onto the tin and pop it into the oven for 10-15 minutes, making sure you turn the roast every once in a while so it will be evenly browned. Dowse the roast with wine and wait until the liquid evaporates. |
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| 3. |
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Lower the temperature of the oven to 180°C and continue cooking for around 45 minutes more. Remove the string before serving the roast. |
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CHEF'S NOTE |
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In order to make sure the meat doesn't lose its delicious juices, you have to be careful you don't pierce it when turning. |
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For this appetizing menu, brimming with hearty, rustic flavors, we recommend a wine with a pleasant bouquet, slightly sharper flavor and full body, like a fine Rosso Conero. |
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