Roast veal with salsa verde

Name: Roast veal with salsa verde
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 discs Toast; 200 g Raclette cheese; 50 g Parmesan cheese; 150 g dried tomatoes; 4 red onions; 2 kg detached veal cutlet roast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Salami in slices; 300 g Carrots; 9 TABLESPOONS Olive oil; 1 glass (53 ml) Capers; 2 Garlic cloves; 1 collar Parsley and basil; 1 Organic Lemon; 5 pickled anchovies; 1/2 TEASPOON Vegetable broth; 1 TEASPOON Cornstarch; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

2 discs Toast
200 g Raclette cheese
50 g Parmesan cheese
150 g dried tomatoes
4 red onions
2 kg detached veal cutlet roast
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Salami in slices
300 g Carrots
9 TABLESPOONS Olive oil
1 glass (53 ml) Capers
2 Garlic cloves
1 collar Parsley and basil
1 Organic Lemon
5 pickled anchovies
1/2 TEASPOON Vegetable broth
1 TEASPOON Cornstarch
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
For the filling, dice the bread coarsely, grind finely in the universal chopper, then roast in a pan while turning. Coarsely grate the cheese. Cut tomatoes into strips. Peel onions. Finely dice 2 onions.
2
Wash the meat, dab dry and season on both sides with salt and pepper. Cover with salami, cheese, onions, breadcrumbs and tomatoes. Roll up tightly from the long side and tie with kitchen string.
3
Chop 2 onions roughly. Peel and roughly dice the carrots. Heat 3 tablespoons of oil in a frying pan and fry the meat for about 5 minutes, turning it well. Spread onions and carrots around the roast.
4
Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Core temperature should be approx. 65 ° C.
5
Meanwhile pour capers into a sieve. Peel the garlic. Wash herbs, shake dry and pluck leaves from the stalks. Wash lemon hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice.
6
Finely chop capers, garlic, herbs and anchovy fillets. Mix with 6 tablespoons of oil, lemon juice and peel, season to taste with salt and pepper.
7
Remove the finished roast from the oven, wrap in foil and let it rest for about 10 minutes. Dissolve the roast with 400 ml water. Pour through a sieve into a pot. Season with vegetable stock, salt and pepper.
8
Stir starch and 3 tablespoons of water until smooth. Bring the sauce to the boil and thicken with mixed starch. Cut the roast open and add the sauce and salsa.