Arrosto di Vitello
Arrosto di Vitello, the Italian roast veal, is a traditional dish that is especially popular in northern Italy. This dish has its roots in classic Italian cuisine and has been prepared for centuries in different regions of Italy. Initially, it was prepared for special occasions and festivities, as veal is considered a delicacy and highly valued in Italian culture.
The method of preparation and the ingredients used may vary depending on the region, but the basic principles remain the same: the meat is carefully seasoned, often with a combination of herbs and spices popular in the region, and then slowly roasted to maximize its tenderness and flavor. In some areas, the roast is prepared with local wines, which gives it an extra flavor dimension.
Today, Arrosto di Vitello is appreciated throughout Italy and beyond, often served at family gatherings and festive meals. It's an example of how traditional Italian cooking techniques and local ingredients come together to create a dish that's both simple and elegant.
Ingredients
Instructions
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Preheat the oven to 175°C.
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Rub the veal all over with salt and pepper. In a large pan, heat the olive oil and fry the meat on all sides until golden brown.
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Remove the meat from the pan and place it in a roasting pan. Add the chopped garlic cloves and the rosemary and thyme sprigs to the meat.
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Deglaze the pan with the white wine and bring to a boil briefly to reduce the alcohol. Pour this broth over the meat in the roasting pan along with the broth.
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Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven. Fry the meat for about 1.5 hours until tender. Occasionally pour the juices over the meat during frying to keep it juicy.
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Remove the roast from the oven and let it rest for about 10 minutes before slicing.
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Serve the sliced Arrosto di Vitello with the gravy and, for example, with rosemary potatoes or a fresh salad.
