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Here is a delicious recipe for roast veal with carrots, celery, bean and tomato, garlic and anchovies, both original and fragrant.
Ingredients for 8 to 10 people:
- 1 roast veal weighing 1.2 kg in the collar
- 250 g of carrots
- 2 branches of celery
- 20 Cherry tomatoes
- 10 small onions
- 2 garlic cloves, crushed
- 50 g of coconut beans or beans
- 1 chicken stock cube
- 4 anchovy fillets
- 1 C. 1 teaspoon capers
- 8 tomatoes.
Italian roast veal
> Heat a casserole dish with 3 tbsp. tablespoons of oil and butter, then brown the roast, basting regularly and turning it over.
> Crush the anchovy fillets with the rest of the oil and the capers.
> Place all the vegetables in the casserole dish with the roast: whole onions, sliced carrots, chopped celery, crushed garlic and coconut beans.
> Add the white wine, Add the thyme and bay leaf, then crumble the stock cube. Cover and cook for 40 minutes over low heat.
> At the end of cooking, add the whole candied tomatoes and the anchovy paste. Moderately salt and pepper.
Serve the roast veal surrounded by its vegetables accompanied by a creamy polenta.
Photo credit: Dominique Azambre