Roast veal

Name: Roast veal
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 discs Toast bread (2-3 days old); 200 g Raclette cheese (piece); 50 g Parmesan (piece); 150 g dried soft tomatoes; 4 red onions; 2 kg detached veal cutlet roast; 7-10 Tbsp salt, pepper; 150 g Salami in slices; 300 g Carrots; 9 TABLESPOONS Olive oil; 2 Garlic cloves; 1 collar Basil and flat parsley; 1 Organic Lemon; 3 Anchovy fillets (glass); 2 TABLESPOONS Capers; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

2 discs Toast bread (2-3 days old)
200 g Raclette cheese (piece)
50 g Parmesan (piece)
150 g dried soft tomatoes
4 red onions
2 kg detached veal cutlet roast
7-10 Tbsp salt, pepper
150 g Salami in slices
300 g Carrots
9 TABLESPOONS Olive oil
2 Garlic cloves
1 collar Basil and flat parsley
1 Organic Lemon
3 Anchovy fillets (glass)
2 TABLESPOONS Capers
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
For the filling, coarsely break bread and grind finely in the universal chopper. Roast the crumbs in a pan without fat while turning. Coarsely grate cheese. Cut tomatoes into strips. Peel onions, finely dice 2 onions.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash meat, pat dry, season with salt and pepper on both sides. Cover with salami. Sprinkle with cheese, tomatoes, diced onions and bread crumbs.
3
Roll up firmly from the long side. Tie together with kitchen string.
4
Chop the remaining onions coarsely. Peel, wash and roughly dice the carrots. Heat 3 tablespoons of oil in a frying pan. Fry the meat for about 5 minutes. Place on a fat pan (deep baking tray).
5
Spread onions and carrots around the roast. Roast in a hot oven for about 40 minutes (if necessary, measure the core temperature with a roast thermometer: it should be about 65 °C).
6
Peel the garlic for the salsa. Wash the herbs, shake dry, pluck the leaves. Wash lemon hot, dry, grate peel thinly. Squeeze lemon. Rinse anchovies, dab dry.
7
Finely chop garlic, herbs, anchovies and capers. Mix with 6 tablespoons of oil, lemon juice and zest. Season to taste with salt and pepper.
8
Remove the roast, wrap in foil and let it rest for about 10 minutes. If necessary prepare gravy. Cut the roast open, arrange with salsa and gravy.