Roast of the Gardener with Veal and Vegetables Recipe
The Ortolano Roast with Veal and Vegetables is a classic dish of Italian culinary tradition, enriched with carrots, onions, and celery, slowly cooked with white wine and extra-virgin olive oil. For a gourmet twist, add fresh herbs during cooking and create a crispy crust before serving.
Instructions
- Start by washing and chopping the carrots, onions, and celery into small pieces.
- Heat the extra-virgin olive oil in a large saucepan and add the chopped vegetables, letting them sauté slowly until they become tender.
- Pour half a glass of white wine over the vegetables and let the alcohol evaporate over medium heat.
- Create space in the center of the saucepan and place the veal meat. Let it brown on all sides until it is well golden.
- Add the remaining white wine, wait a few minutes for it to evaporate, then lower the flame, cover the saucepan with a lid, and let it cook slowly.
- Once the meat is tender and well cooked, you can serve it accompanied by the cooked vegetables, or for a more refined touch, blend the vegetables with a mixer to create a velvety sauce to serve as a side dish.
Notes
To give an original twist to the traditional recipe of the veal and vegetable roast, add fresh aromatic herbs such as rosemary or thyme during the cooking of the vegetables to infuse additional flavors into the dish. Furthermore, before serving the roast, you can create a crispy crust by briefly passing it under the oven's grill.